📝 About This Recipe
This decadent Pareve mousse defies expectations by using silken tofu to create a remarkably light, airy, and protein-rich texture without a trace of dairy. Infused with premium dark chocolate and a hint of espresso, it offers a sophisticated flavor profile that satisfies the most intense cocoa cravings. It is the perfect elegant finale for a festive Shabbat dinner or any occasion where a luscious, non-dairy dessert is desired.
🥗 Ingredients
The Mousse Base
- 16 ounces Extra-firm silken tofu (drained of excess water)
- 1.5 cups Dark chocolate chips or chopped bar (at least 60% cocoa for best flavor)
- 1/3 cup Pure maple syrup (or agave nectar)
- 2 tablespoons Unsweetened cocoa powder (Dutch-processed for richness)
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Instant espresso powder (enhances the chocolate depth)
- 1/4 teaspoon Fine sea salt (to balance the sweetness)
- 1 tablespoon Coconut oil (refined, to help the mousse set)
For Garnish
- 1/2 cup Fresh raspberries (washed and dried)
- 2 tablespoons Dark chocolate shavings (made with a vegetable peeler)
- 4-6 pieces Fresh mint leaves (for a pop of color)
- 1 cup Pareve whipped topping (optional, for a traditional look)
👨🍳 Instructions
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1
Begin by draining the silken tofu thoroughly. Gently pat it dry with paper towels to remove as much surface moisture as possible; this ensures a concentrated flavor and thick texture.
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2
Place the chocolate chips and the tablespoon of coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy.
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3
Alternatively, use a double boiler over low heat to melt the chocolate, ensuring no water splashes into the bowl, which would cause the chocolate to seize.
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4
In a small ramekin, stir the instant espresso powder into the vanilla extract until dissolved, then set aside.
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5
Place the drained tofu into a high-speed blender or food processor. Pulse a few times to break it down into a smooth paste.
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6
Add the maple syrup, cocoa powder, salt, and the vanilla-espresso mixture to the blender. Process for 30 seconds until the ingredients are fully integrated.
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7
With the motor running on low, slowly pour the melted chocolate mixture into the blender in a steady stream. This creates an emulsion for maximum silkiness.
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8
Increase the speed to high and blend for a full 60 seconds. You are looking for a completely homogenous, aerated mixture with no white tofu streaks remaining.
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9
Taste the mousse. If you prefer it sweeter, add one additional tablespoon of maple syrup and pulse briefly to combine.
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10
Transfer the mousse into individual glass ramekins, martini glasses, or small bowls for a beautiful presentation.
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11
Tap the containers gently on the counter to remove any trapped air bubbles and smooth the tops with the back of a spoon.
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12
Cover each container with plastic wrap and refrigerate for at least 2 hours, though 4 hours is ideal to allow the mousse to firm up to its final velvety consistency.
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13
Just before serving, garnish with a dollop of pareve whipped topping, a few fresh raspberries, and a sprinkle of chocolate shavings.
💡 Chef's Tips
Always use 'Silken' tofu rather than 'Firm' or 'Extra Firm' water-packed blocks to achieve the correct creamy texture. If using the avocado variation, ensure the avocados are perfectly ripe with no brown spots to avoid a bitter aftertaste. For the smoothest results, make sure your tofu is at room temperature before adding the melted chocolate to prevent the chocolate from hardening too quickly. Store any leftovers in an airtight container in the fridge for up to 3 days; the flavor actually deepens over time. If the mousse feels too thick after blending, add 1-2 tablespoons of almond or soy milk to loosen it slightly.
🍽️ Serving Suggestions
Serve alongside a glass of chilled dessert wine or a bold Cabernet Sauvignon. Pair with a plate of crisp almond biscotti for a delightful crunch contrast. Top with a sprinkle of flaky sea salt and a drizzle of extra virgin olive oil for a modern, savory twist. Dust with a little extra cocoa powder or cinnamon for a beautiful, professional finish. Serve with a side of macerated strawberries or orange segments to cut through the richness.