This is one of the all-time easiest and most versatile chocolate mousse recipes. It’s inspired by the chocolate pie in Toni’s second cookbook, Plant-Based on a Budget. Not only is this dessert super quick to make, but it’s also loaded with protein. Win-win!
This mousse also forms the base of our decadent Fudge Pops (page 200)—so if you make a batch and freeze some in popsicle molds, you can enjoy it two ways.
Yield: 4–6 servings
Prep time: 15 minutes | Total time: 45 minutes
You’ll need: a blender or food processor
1 (12-ounce) bag vegan semisweet chocolate chips
1 (14-ounce) block silken (also called “soft”) tofu, drained
2 teaspoons vanilla extract
4–6 raspberries, for topping
Optional Toppings:
4 sprigs mint
Vegan whipped cream
Shaved vegan chocolate
1. Melt the chocolate using a microwave or double boiler (see the box on page 19 for chocolate melting instructions).
2. In a blender or food processor, blend the melted chocolate, tofu, and vanilla extract until creamy.
3. Pour the tofu-chocolate mixture into 4 to 6 small ramekins and refrigerate for 30 minutes or until the filling solidifies. Top with raspberries and any optional toppings.
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