Vegan Chocolate Mousse
15 min 
4 
Indulgence has no limits (at least no dietary ones) in a culinary fusion that’s been enchanting taste buds for generations. This recipe for a Vegan Chocolate Mousse by Lucy Connelly will transport you into a world where decadence and ethical choices collide, where the rich history of chocolate melds seamlessly with the modern commitment to sustainability and inclusion. Lucy’s luscious Vegan Chocolate Mousse transcends borders and bridges eras, offering a taste of timeless delight with a contemporary twist. And it’s so easy to make, you won’t be able to resist!
The origins of chocolate mousse can be traced back to the heart of France in the 18th century. Initially, it was a velvety, egg-laden concoction reserved for the elite, gracing the tables of French aristocrats and royalty. But as time has marched on and culinary traditions have evolved, this indulgent delight has undergone a transformation. This recipe is dairy, nut and gluten free and uses a combination of Food Thoughts Dark Chocolate Chips and Food Thoughts Organic Cacao Powder. It’s the perfect blend of nutrients rich dark chocolate and a hint of coffee, helping us embrace the values of inclusivity and sustainability.
Today, vegan chocolate mousse emerges as a symbol of culinary ingenuity, a testament to our ability to adapt and innovate without compromising on flavour. Lets unlock the secrets to a velvety, plant-based dessert that celebrates both the richness of history and the richness of dietary choices. Prepare to be enchanted, as we explore the delectable world of Vegan Chocolate Mousse!
You will need
- 150g Food Thoughts Luxury Dark Chocolate Chips
- 390g silken tofu
- 1 tsp vanilla extract
- 95ml maple syrup
- 1 tbp dairy free milk
- 1 tsp espresso powder
- 30g Food Thoughts Organic Cacao Powder
Method
Begin by melting the dark chocolate chips and combining with the silken tofu, vanilla extract, maple syrup and milk. Use an electric whisk or blender to mix until smooth. 
Add the espresso and cacao powder and combine before splitting the mixture between 4 glasses.
Place in the fridge to set for 1 hour, before adding some fresh raspberries and a dusting of cacao powder. Enjoy. 
Note: They can be prepared in advance and left in your fridge for a couple of days.
