Decadent Chocolate Raspberry Mousse
A rich and velvety chocolate mousse swirled with raspberries for a fruity twist. Perfect for an elegant dessert experience!
Equipment
- blender or food processor
- microwave-safe bowl
- Measuring cups and spoons
- 4 dessert bowls
Ingrediënten
- 340 g 12 ounces nondairy semisweet chocolate chips
- 455 g 1 pound silken tofu, cut into cubes
- 60 g ½ cup powdered sugar
- 15 ml 1 tablespoon pure vanilla extract
- 80 g ¼ cup raspberry jam
- 112 g 4 ounces fresh raspberries
Instructies
- Melt the chocolate chips in a microwave-safe bowl, stirring occasionally to prevent scorching.
- Set aside to cool slightly.
- In a blender or food processor, blend the silken tofu until smooth (about 1 minute).
- Add the powdered sugar and vanilla extract, and blend again until combined.
- Add the raspberry jam and continue blending until fully incorporated.
- Gradually drizzle in the melted chocolate while blending, ensuring it is fully mixed.
- The consistency should resemble thick sour cream.
- Divide the mousse evenly among 4 dessert bowls.
- Chill in the refrigerator for at least 1 hour before serving.
- Top each bowl with an equal amount of fresh raspberries before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish with a chocolate-dipped mint leaf or sprinkle with grated dark chocolate for an added touch of elegance.Wine Advice:
Pair with a raspberry or chocolate-infused dessert wine, or a light red wine like Pinot Noir to complement the berry and chocolate flavors.Nutritional Information
Calories: 370 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 22 g | Fiber: 4 g | Sugar: 32 g | Salt: 0.1 g
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