Irish Liqueur-Chocolate Vegan Mousse
I used Baileys Almonde Almondmilk Liqueur and rich dark chocolate to make this sinfully delicious holiday dessert!
Servings 4 6 oz servings
Ingredients
For the mousse...
- 150 grams vegan dark chocolate, preferably 90% cocoa, broken into pieces or squares (I used 1 1/2 Lindt Supreme Dark chocolate bars)
- 3/4 cup Baileys Almande Almondmilk Liqueur
- 12.3 oz box extra firm silken tofu
- 3 Tbsp 100% pure maple syrup, or to taste start with less and add to taste if using chocolate sweeter than 90% cocoa
Optional toppings...
- Whipped Coconut Cream or store-bought vegan whipped cream of choice
- 1-2 Tbsp shaved chocolate, for topping I used the remainder of the second chocolate bar
Instructions
- Add the chocolate, the Baileys, and the maple syrup to the top pot of your *double boiler. Over medium heat, whisk until melted and smooth.
- Transfer the melted chocolate to your blender, along with the tofu. Blend on high until completely smooth, stopping to scrape the sides as needed. Taste and add more maple syrup if desired.
- Pour mousse into 2 - 4 glasses or ramekins, depending on desired servings size (the batch makes about 24 ounces. Store in fridge until cool, about 2 - 4 hours.
- For serving, eat mousse as is, or top mousse with Whipped Coconut Cream (or other vegan whipped cream) and sprinkle with shaved chocolate pieces.
Notes
*If you do not have a double boiler, you can use a metal mixing bowl or skillet on top of a saucepan with water in the bottom. Protect your hand with an oven mitt and while whisking, make sure to hold the bowl in place.