DESCRIPTION
Dazzle the senses with this indulgently creamy mousse. It has a beautifully rich texture that is balanced by tart and juicy fresh raspberries. The caramel shard topping is not only beautiful, but also adds a satisfying crunch to this dessert.
Chocolate mousse
1.8 oz (50 g) silken tofu, drained
1.2 oz (33 g) melted dairy-free dark chocolate†
1 tsp (5 g) granulated sugar
1 pinch (0.3 mL) pure vanilla extract
1 pinch (0.1 g) ground cardamom (optional)
Fruit layers
4 Tbsp (31 g) fresh raspberries, for mashing
⅓ cup (41 g) fresh raspberries, remaining whole
Whip
1 Tbsp + 1 tsp (20 mL) vegan whipping cream
1 tsp (5 g) granulated sugar
½ tsp (1 g) cream stabilizer
Optional garnishes
chocolate shavings
caramel shards
1. Add the chocolate mousse ingredients to a food processor. Blend until smooth.
2. To each of the serving glasses, add ¼ cup of raspberries. Lightly mash the raspberries with the back of a spoon or tamper.
3. Reserve about ¼ of the blended chocolate mixture in a bowl. Divide the remaining between your glasses over the mashed raspberries. Place the glasses in the fridge while preparing the next layer.
4. Add all of the whip ingredients to a large bowl. Whip with an electric hand mixer until stiff peaks form, about 7 minutes. Reserve some of the whipped cream as a topping if desired.
5. Then add the reserved blended chocolate mixture to the remaining whipped cream and gently fold together.
6. Remove the cups from the fridge and add some whole raspberries as the next layer.
7. Then divide this whipped chocolate mousse between the glasses.
8. Top with the reserved whipped cream and any desired garnishes. Enjoy!
Notes
† Melt the chocolate in a microwave or on the stove, using a double boiler. Let the chocolate cool off a bit.
Storage
This dessert is best enjoyed the same day it's made.
Store leftovers in the fridge for up to 1 day.
"We burnt it So, you dont have to"