Espresso Chocolate Mousse
This vegan Espresso Chocolate Mousse combines dark chocolate and bold espresso for a cloud-like dessert that tastes like a fancy coffee shop fantasy.
Ingredients
- 1 cup silken tofu yes, tofu—just trust
- ½ cup dark chocolate chips dairy-free
- ¼ cup strong brewed espresso cooled
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Optional: cacao nibs whipped coconut cream, or chocolate shavings for topping
Instructions
- Melt the chocolate chips using a double boiler or microwave—don’t burn them or we’ll judge.
- In a blender, toss in the tofu, melted chocolate, espresso, maple syrup, vanilla, and salt.
- Blend until silky smooth. Not kinda smooth. Beyoncé-smooth.
- Scrape down the sides and blend again to make sure no weird tofu chunk is hiding.
- Spoon into cute glasses or bowls. Bonus points if they’re mismatched and you call it “rustic.”
- Chill for 30 minutes or until set enough to scoop like you have manners.
- Top with cacao nibs, coconut whip, or whatever makes you feel like a Pinterest queen.
- Serve cold and prepare for dramatic moaning and compliments.
Notes
Nutritional Values (Per Serving):
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
Vitamins & Minerals (Per Serving):
- Iron: 15%
- Magnesium: 10%
- Calcium: 8%
- Potassium: 9%
- Vitamin B6: 6%
Notes & Tips:
- Don’t skip the silken tofu—no one can taste it, and it’s doing the heavy lifting behind the mousse magic.
- Chill overnight for a firmer texture if you have self-control (teach me your ways).
- Want it fancier? Add a splash of coffee liqueur. Want it healthier? Keep pretending tofu is dessert.
- Pairs well with drama, rewatching your comfort show, and not answering texts.