Happy National Chocolate Mousse Day! This delicious treat gets its name from the French word for “froth” or “foam.” A mousse has a unique cloud-like texture that’s simultaneously airy and creamy. Chocolate mousse is especially decadent, making it one of the most popular flavors.
Unfortunately mousses are only deceptively light–most recipes call for eggs or whipped cream, not to mention tons of unnecessary sugar. Luckily, there is a healthier way to make this dessert that’s not only spot on in texture and taste, but also good for you. Our cranberry chocolate mousse* uses protein-packed silken tofu for that classic mousse mouthfeel and is sweetened with cranberry juice and a little bit of powdered sugar. Dark chocolate keeps it vegan and gives you some added health perks.
Vegan Cranberry Chocolate Mousse
Ingredients (6 servings)
- 12 oz. silken tofu, drained
- 3 oz. dark chocolate, chopped (60-70% cacao)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup water
- 1 tbsp. bourbon (optional)
- 1 tbsp. cranberry juice
- 1/3 cup powdered sugar
- Fresh cranberries for garnish
Process tofu in a blender until smooth and set aside.
In a small saucepan, combine chocolate, cocoa powder, water, bourbon and cranberry juice and place over medium heat. Stir until melted, then remove from heat and stir in powdered sugar until combined. Add chocolate mixture to tofu and blend until smooth.
Spoon mousse into individual ramekins or serving glasses and refrigerate covered for at least 1 hour. Garnish with fresh cranberries and additional powdered sugar if desired.
Powered by Recipage
*This recipe originally appeared on Healthy Way to Cook in November 2012.