Updated: Feb 4
This is the creamiest, most decadent mousse I have ever tasted... and it's guilt-free! The perfect holiday dessert with only 5 ingredients. Add your toppings of choice to make it more festive!
𝑱𝒐𝒊𝒏 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔 𝒐𝒏 𝑺𝒖𝒏𝒅𝒂𝒚!
120 g vegan dark chocolate chips
30 g cocoa powder
70 g non-dairy milk
100 g monkfruit sugar substitute
300 g silken tofu, drained
50 g frozen raspberries (optional topping)
unsweetened coconut shreds (optional topping)
cacao nibs or crushed peppermint candy (optional topping)
Cook chocolate, cocoa powder, non-dairy milk, and monkfruit in my robot chef or on the stove for 2 min/100°C or until chocolate melts. Transfer into a bowl and set aside.
Blend tofu in my robot chef or with an electric hand mixer for 15 sec, until smooth.
Add reserved chocolate mixture and mix approx. 15 sec, until creamy.
Divide mixture between 4 small serving glasses and place into refrigerator to chill (approx. 1 hour).
Chop frozen raspberries (optional) in my robot chef or a food chopper for 3 sec.
Top each chocolate mousse with raspberry caviar and decorate with toppings of choice.
Made w/❤️ @Cheryl.tv
Thanks to my robot chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
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