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Chocolate Raspberry Mousse

Chocolate Raspberry Mousse

Last weekend, I had the really great opportunity to do a cooking demo at Veggie Fest, one of the biggest vegetarian festivals in the world. The organizers of Veggie Fest, the Science of Spirituality, have worked in the last year to up their vegan game by encouraging more vegan options in the food court and insisting upon more thorough labeling of food items, something that had been a problem in the past. I am happy to say that this year seemed much more buttoned down where that was concerned and I didn’t hear any complaints about mislabeled food items. Plus they asked me to do a cooking demo! I do like to cook and I am not afraid of public speaking but the idea of doing a cooking demo was a little intimidating; I still jumped at the chance. Thankfully, I was able to rope my husband into doing the measuring and all that while I blah-blah-blahed at people and he was kind of my perfect assistant, the Sonny to my Cher, the peanut butter to my chocolate. Speaking of…

I decided that I wanted to demo a dairy replacement and an egg replacement. For my egg replacement, I looked to the fabulous aquafaba and made this mayo recipe and served it on celery. For the dairy replacement, I wanted to make something really rich and luscious so I went with this Chocolate-Raspberry Mousse that I kept refining until I got to this final recipe. (Literally, in bed the night before the demo, I was making mental modifications.) This is very easy to make and super tasty; it’s good as a mousse and it’s thick enough to also be good in a crust and served like a French Silk pie. If you are avoiding soy, you can make this with 100% cashews, though it will be more dense and less creamy.
 

 

Chocolate Raspberry Mousse

6 ounces Fair Trade, vegan dark chocolate chips (link)
4 tablespoons plain, unsweetened almond milk
(or dairy-free milk of choice)
12 ounces frozen raspberries, thawed
1 (12 ounce) package firm silken tofu
1 cup cashews, soaked in water for one hour or more and drained
(pieces or whole is fine)
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
cup Fair Trade, vegan cocoa powder
Pinch salt
Whole raspberries for garnish
(optional)


Melt the chocolate chips and almond milk in a pan over medium-low heat until smooth.

Place in a fine-mesh sieve resting over a bowl. Using the back of a spoon, push the raspberries through the sieve, extracting as much juice from raspberries as possible. Save the remaining crushed raspberries for another use, like a smoothie.

Place drained cashews, silken tofu, maple syrup, raspberry juice, vanilla extract, cocoa and melted chocolate in a blender or food processor. Blend until smooth, about a minute.

Pour mixture into a bowl (or pie crusts) and place in refrigerator for at least two hours to allow mousse to firm up. When ready to serve, divide among bowls and top with fresh raspberries.





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