Here’s a Chocolate Mousse recipe that’s so quick, easy, delicious and perfect for Valentine’s Day. For the Superbowl I made vegan cupcakes that were delish. I thought the glaze tasted like pudding, but it was thick and sweet. I took that recipe and changed it into a mousse. This dessert is pretty fast and easy to make.
The microwave was used to melt the chocolate and goat cheese together before putting it into the magic bullet to combine it and add air (to moussify). That’s really all it takes, pour the mousse red raspberries and sliced strawberries in ramekins and then decoratively top with one of each and refrigerate. This is a dessert you can make after work and cool while dinner is being devoured. I loved it and so did my husband. One for us tonight, and another for tomorrow (no kids, oh well).
- 8 ounces silken tofu
- 4 ounces semi sweet chocolate
- 2 tsp chevre (goat cheese – plain)
- 1 tsp vanilla extract
- 1 1/2 tsp agave
- 4 strawberries
- 12 raspberries
Use a paper towel or cloth to drain and pat dry the tofu – blend it until smooth. In a microwave, melt the semi-sweet chocolate for a minute, stir, place back in for another thirty seconds, stir. Crumble in goat cheese, stir to make smooth, then place in microwave for another thirty seconds.
Pour chocolate mixture, in with the tofu, add the agave and vanilla and blend until smooth. I used a magic bullet because it will do small amounts. A blender would work, but may be too big for the job.
Place a couple of red raspberries on the bottom of 4 ramekins and slice one half of a strawberry for the bottom of the ramekin also. Pour the mousse over top of the berries and place the second half of the strawberry on top along with a red raspberry. Cool in fridge.
Simple, Easy, Fast Delicious.