Oh, you better believe I was skeptical about this one. I never pass on chocolate, but c’mon… chocolate tofu? Ew, I dunno. I’ve never been a big fan of tofu or soy products, but exploring Eastern cuisines helped me to accept it and occasionally enjoy it. Now, I’m learning to cook with it. Welcome to my kitchen, tofu.
There are no eggs, cream, or butter in this dessert, yet it is fluffy, creamy, and quite pleasant on the palate. Maple syrup is the primary sweetener (use the real thing), along with raspberry jam and some melted chocolate to make it extra rich. Seriously, if you don’t tellem it’s tofu no one will guess.
Vegan Chocolate Raspberry Mousse
- 2 TBS Olive Oil
- 2 TBS Cocoa
- 1/2 C (melted & cool) Chocolate Chips
- Dash of Almond Extract
- 2 300ml packs of SOFT TOFU (about a pound)
- 3 TBS Raspberry Jam
- 3-4 TBS Maple Syrup
- Fresh Raspberries
Let the tofu come to room temperature. Gently melt the chocolate chips (use very low heat or microwave) then blend in the olive oil and cocoa powder. Set aside to cool.
Whip the tofu, raspberry jam, almond extract, and maple syrup until smooth and fluffy. Stir in the chocolate mixture and a big handful of fresh raspberries. Chill thoroughly before serving.
*NOTE: This makes yummy frozen popcicles!
P.S. Made it again today but omitted the Maple Syrup (we were out). Result was just a bit less sweet and still omnomnelicious.
Did you eat it with any crunchy elements, or just the mousse?
Sometimes with cookies or a sprinkle of granola. I am a huge fan of the chocolate Love Crunch granola. It’s also nice as a pie with a graham crust.
Oh yum! I just always need a chewy or crunchy element in my food. Mousse is delicious but lacks that bitey factor for me–I’ll have to check out Love Crunch, thanks for the tip!