Chocolate mousse with raspberries: who doesn’t love it? Silken tofu is the perfect base for the best chocolate mousse you'll ever have! It's dense, yet fluffy, and absolutely decadent. This would be amazing with a generous dollop of coconut whipped cream, too!
Hazelnut Mousse With Warm Raspberries [Vegan]
For the Mousse:
- 14 ounces silken tofu
- 1 handful cashews
- 1/2 cup hazelnut butter/cream
- 1/3 cup maple syrup, plus more to taste
- 1/4 cup cacao
- 1/2 teaspoon cinnamon
- A tiny pinch of salt
- 1/2 cup coconut oil, melted
For the Raspberries:
- 1/2 cup frozen raspberries
- 1 tablespoon liquid sweetener
To Make the Mousse:
- Mix all ingredients for the chocolate mousse in a blender until completely smooth, then taste and adjust the flavoring. Run the blender again to make sure all added flavors are properly blended in.
- Scrape into a bowl, place in the refrigerator, and let cool properly for a few hours. If you are short of time, please in the freezer for 45 minutes, being sure to stir it a few times so it doesn't freeze through.
To Make the Raspberries:
- Five minutes before serving, warm the raspberries in a pot on low heat and add the sweetener. Add a couple of tablespoons of water, if needed, for easier defrosting in the pot.
- Serve the chocolate mousse cold, topped with the warm raspberries.