Admin • 1 December 2024
Tofu Chocolate Mousse with Cranberry Layer
For December Aimee has shared her vegan chocolate mousse made from silken tofu. It has a rich, chocolatey texture with a tart hint from the cranberries, making it a delicious festive dessert option! The cranberry layer will add a beautiful contrast to the rich chocolate mousse, both visually and in flavour. Aimee says “In the photo I’ve put the tart cranberry layer on the bottom, and arranged the soaked dried cranberries on top, rather than folding them through the mousse.”
Ingredients
- – 300 g silken tofu, drained
– 150 g dark chocolate (dairy-free, 70% cocoa or higher), melted
– 2 tbsp maple syrup or agave syrup (about 30 g)
– 1 tsp vanilla extract (about 5 g)
– 50 g dried cranberries, chopped
– 2 tbsp orange juice (about 30 g), for soaking the cranberries
– Optional: 1/4 tsp sea salt (for added flavor)
Cranberry Layer
- – 150 g fresh or frozen cranberries
– 2-3 tbsp maple syrup or agave syrup (about 30-45 g, adjust to taste)
– 60 ml water
– 1 tsp lemon juice (about 5 g)
– 1/2 tsp cornstarch or arrowroot powder mixed with 1 tbsp water (to thicken)
Method
- Soak the Cranberries: Place the chopped dried cranberries in a bowl with the orange juice. Let them soak for about 10-15 minutes to soften.
- Blend the Tofu: In a food processor or blender, blend the silken tofu until smooth and creamy.
- Add Chocolate and Flavorings: Add the melted dark chocolate, maple syrup, vanilla extract, and sea salt (if using) to the tofu. Blend until well combined and smooth.
- Stir in Cranberries: Drain any excess orange juice from the soaked cranberries and gently fold them into the mousse mixture.
- Chill: Transfer the mousse into serving cups or bowls and refrigerate for at least 1-2 hours to set.
Cranberry layer
- Cook the Cranberries: In a small saucepan, combine the cranberries, maple syrup, and water. Cook over medium heat until the cranberries start to burst and soften, about 5-7 minutes.
- Add Lemon Juice and Thicken: Stir in the lemon juice. If you prefer a thicker consistency, add the cornstarch mixture and cook for another 1-2 minutes, stirring continuously, until the sauce thickens.
- Blend for a Smooth Layer (Optional): For a smooth layer, blend the cranberry mixture in a blender or with an immersion blender until smooth.
- Cool: Allow the cranberry mixture to cool to room temperature.
- Add to Mousse: Spoon the cranberry layer over the set chocolate mousse and spread evenly.
- Chill Again: Return the mousse with the cranberry layer to the refrigerator and chill for an additional 30 minutes to set the top layer.
- Serve: Garnish a dusting of cocoa powder.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
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