Chocolate Berry Mousse
Vegan Chocolate Berry Mousse
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Allergens: Soy
- Servings: 6
- 2 pints raspberries
- 2 pints blueberries
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cornstarch
- 1 1/2 cups vegan chocolate chips
- 1 packet silken tofu
- 1/2 teaspoon pure vanilla extract
- Flaky sea salt
- Cacao nibs
- Mint (for garnish)
Combine 2 pints raspberries and 2 pints blueberries with sugar, lemon juice, and cornstarch in medium saucepan and stir to combine.
Simmer for 10 minutes over medium-low heat, stirring occasionally.
Once raspberries and blueberries fall apart and sauce is thickened, remove from heat and allow to cool for at least 15 minutes. This step can be done a day or two ahead, and you can store the compote in airtight container in refrigerator.
Melt 1 cup chocolate chips over double boiler on stove or in microwave.
Add tofu, melted chocolate, and vanilla extract to blender or food processor and blend until smooth.
In 8x6 serving dish, add raspberry blueberry compote, then layer chocolate mousse on top.
Garnish with leftover raspberries, blueberries chocolate chips, sea salt, cacao nibs, and mint.
Refrigerate and let sit for 4 hours OR overnight.