Charcuterie Board with Mocha Mousse
This vegan mocha mousse is a silky, no-bake showstopper with deep coffee notes, chocolate richness, and zero patience required.
Ingredients
- 1 block 14 oz silken tofu
- ½ cup dairy-free dark chocolate chips
- ¼ cup brewed espresso cool it, queen
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- Pinch of sea salt
Instructions
- Step 1: Melt the chocolate chips using a microwave (30-second bursts) or a double boiler until they’re luscious and smooth.
- Step 2: Toss tofu, espresso, cocoa powder, maple syrup, vanilla, and salt into a blender. Blend until everything’s smoother than your ex’s excuses.
- Step 3: Pour in melted chocolate and blend again until the mousse is ridiculously silky and thick.
- Step 4: Scoop it into cute jars or bowls. Chill for at least an hour—longer if you like anticipation.
- Step 5: Garnish with shaved chocolate, cacao nibs, or edible flowers if you’re feeling extra. Add to your charcuterie board with flair.
Notes
Nutritional Values (Per Serving)
- Calories: 225
- Total Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Calcium: 7%
- Magnesium: 9%
- Potassium: 8%
- Folate: 6%
Additional Notes/Tips to Enhance Flavor
- Add a dash of cinnamon or cardamom for a spiced upgrade.
- Sprinkle flaky sea salt on top for chef’s kiss contrast.
- Want a mocha mousse martini? Add coffee liqueur. Go wild.
- Serve in mini cups with espresso spoons for ✨maximum cute.✨
- Don’t skip chilling—it’s not clingy, it’s structured.