Description
Indulge in this Chocolate Mocha Protein-Packed Mousse! Made with silken tofu, rich chocolate, and a hint of espresso, this creamy, vegan dessert is high in protein and bursting with flavor. Perfect for a guilt-free treat!
Ingredients
Scale
- Base
- 1 block (14 oz) silken tofu
- Sweetener
- 1/3 cup maple syrup
- Chocolate
- 1 1/4 cups chocolate chips, melted
- Flavor Enhancers
- 1 regular (double shot) espresso, or 1/3 cup strong brewed coffee (decaf or regular)
- 2 tsp vanilla extract
- 1 small pinch salt
Instructions
- Melt the Chocolate
- In a microwave or using a double boiler, melt the chocolate chips until smooth. Let cool slightly.
- Blend Ingredients
- In a blender or food processor, combine silken tofu, maple syrup, espresso, vanilla extract, and salt. Blend until smooth and creamy.
- Incorporate the Chocolate
- Gradually add the melted chocolate to the blender, blending until fully combined. Scrape down the sides as needed to ensure a smooth consistency.
- Chill the Mousse
- Divide the mousse into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
- Serve
- Garnish with whipped coconut cream, shaved chocolate, or fresh berries if desired. Serve chilled and enjoy!
Notes
- Espresso Substitution: Use decaf coffee for a caffeine-free option or omit coffee entirely for pure chocolate flavor.
- Sweetness: Adjust the maple syrup to taste, depending on how sweet you like your mousse.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
