This chocolate raspberry mousse recipe without eggs is a vegan's dream come true! This raspberry mousse recipe is amazingly light yet delicious.
Over medium-low heat, add to a saucepan the raspberries, blueberries, sugar, lemon juice, and cornstarch.
Combine mixture and let simmer for 10 minutes, stirring occasionally.
Once raspberries and blueberries start to fall apart and sauce has thickened, remove from heat, set aside, 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 an airtight container in the refrigerator).
Melt 1 cup of chocolate chips over a double boiler on the stove or in a microwavable bowl.
Add tofu, melted chocolate, and vanilla extract to a blender or a food processor until smooth.
In an 8x6 serving dish, add chilled raspberry blueberry compote, then layer chocolate mousse on top.
Garnish with leftover raspberries, blueberries, chocolate chips, sea salt, cacao nibs, and mint.