Chocolate Vegan Mousse Domes
Satisfy your sweet tooth with these Chocolate Vegan Mousse Domes! Plant-based dessert gets fancy with this silken tofu chocolate vegan mousse.
Ingredients
- 1 cup dairy-free, semisweet chocolate chips
- 2 tsp coconut oil
- 1 12 oz block firm silken tofu
- 1 tsp espresso extract
- 1 tbsp pure maple syrup optional, for additional sweetness
Instructions
- Combine the chocolate chips and coconut oil into a double boiler pot (or to use the microwave, see Recipe Notes). Add water to the double boiler and put over medium heat. Stir the chips until melted.
- Reserve ½ cup of the melted chocolate and use the remaining chocolate to paint a thin layer of chocolate into the molds. Be sure to evenly cover the entire mold.
- Put the molds into the freezer until firm. About 30 minutes.
- While the chocolate molds are setting, combine the silken tofu, ½ cup of melted chocolate, espresso extract and maple syrup, if desired, into a high-speed blender. Blend until smooth.
- When the chocolate molds have set, carefully pour the mousse filling into each mold. Gently even the mousse at the top of each cup.
- Refrigerate until the mousse is firm. About 4 hours.
- Gently peel the silicon mold away from the domes. Serve immediately.
Notes
- If you don’t have a double boiler, combine the chocolate chips and coconut oil in a glass measuring cup. Microwave for 30 second increments, stirring the chips in between until melted.
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