Chocolate Peppermint Mousse
Omni-tested and vegan-approved, this Chocolate Peppermint Mousse is an all around win! It contains few ingredients, is packed with protein, and is easy-to-make.
Servings 4 large or 6 smaller servings
Equipment
- *double boiler — Don’t have one? No problem! See notes for an easy substitution.
- Blender — I use a high speed blender, but a standard blender should work just fine.
Ingredients
- 200 g vegan dark or semi-sweet chocolate (1 cup) ensure nut-free if necessary
- 3/4 cup non-dairy milk I use almond, choose a nut-free option if needed
- 1/4 c 100% pure maple syrup or more to taste (may depend on how dark your chocolate is)
- 1/8 tsp organic peppermint extract
- 12.3 oz box organic silken tofu the shelf stable kind — NOT the refrigerated tofu packed in water.
- vegan whipped cream (for topping) homemade or store-bought, nut free if needed
Optional for Garnish
- shaved vegan chocolate
- mini candy canes or larger candy canes chopped for sprinkling — ensure vegan
Instructions
- Bring the bottom pot of your *double boiler to a boil. Once boiling, add the chocolate, milk, maple syrup, and peppermint extract to the pot on top and turn the heat down to low. Whisk until the chocolate is melted and smooth. Remove from heat.
- Add the chocolate mixture and the tofu to your blender and blend on high until completely smooth. Taste, if desired, add more syrup.
- Pour the mousse evenly into parfait glasses, or preferred stemware for serving. Store in the refrigerator until the mousse is cool and set, about two to four hours.
- Before serving, top mousse with vegan whipped cream and, if desired, garnish with shaved chocolate or candy canes (mini or chopped).
Notes
*If you do not own a double boiler, boil water in a saucepan and fit the top of the saucepan with a skillet of similar circumference. Add the chocolate mixture ingredients to the skillet, turn the heat down to low, and whisk the chocolate until melted and smooth.