5-Minute Vegan Chocolate Mousse Recipe - Hot Chocolate Hits

Roughly chop 340 grams of silken tofu.

Add the tofu to a high-powered blender or food processor.

Add 1/4 teaspoon of instant espresso powder and a handful of fresh raspberries (both optional) to the blender.

Pour in 1/4 cup of milk (regular or non-dairy).

Add a splash of vanilla extract.

Add 1 to 2 tablespoons of maple syrup or another sweetener such as agave.

Melt 170 grams of dark chocolate in the microwave, stirring after every 30 seconds until smooth.

Let the melted chocolate cool slightly until it reaches room temperature.

Add the cooled chocolate to the blender with the other ingredients.

Blend the mixture until silky smooth and resembling a chocolate milkshake.

Pour the mixture into desired serving dishes (like little jars).

Chill the mousse for about 30 minutes to an hour, or until solidified.

Garnish the mousse with chocolate shavings, roughly chopped pistachios, and fresh raspberries before serving.

Equipment Needed

Spice Level:

Dietary