My Chocolate Raspberry Mousse is my new star born just yesterday.
I served my brand new Chocolate Raspberry Mousse to my guests last night, and the consensus is: It’s a rock star! It doesn’t in the least hurt that my chocolate raspberry mousse, a cousin just once removed from my vegan chocolate mousse is, like the great favorite many of you are used to, also vegan, gluten-free, no-cooking, ridiculously easy and tastes sinfully rich even as it is made with very sensible ingredients. I couldn’t keep my hands off it all day Friday, and kept sneaking a spoon in one of the glasses every half hour, until I wiped it out. I just ordered a dozen little 5-ounce mason jars just like the one in the picture, in honor of this dessert.
The pairing of chocolate and raspberries in this chocolate raspberry mousse is sublime. As always when working with berries, I prefer frozen berries, as they are full-flavored and at the height of their ripeness and sweetness, and always good to go. I could see using frozen pitted cherries instead of raspberries; in this case just cut them in two or three pieces so they are distributed more evenly in the mousse.
If you can afford to put in a short extra step, let the berries and liqueur macerate a couple hours, even overnight, then strain the berries into the bowl with the chocolate, cocoa etc before melting. The berries will stay in the strainer (you will fold them into the mousse all the way at the end, just as instructed), and the liqueur will be incorporated evenly into the chocolate mixture. This step is easy and will add a wonderful layer of flavor, as the berries will get plump and full of liqueur flavor.
- 1 cup semisweet chocolate chips (or grated semisweet chocolate), only the best. I used the wonderful new brand, California Gourmet Vegan Chocolate Chips
- 2/3 cup pure cocoa powder
- 2/3 cup sugar
- 1/4 cup vegetable oil
- 3 tablespoons Creme de Cassis (liquor stores)
- 1 pound extra firm silken tofu (Mori-nu brand is perfect, it comes in 12-ounce cartons, so 1 1/3 cartons), drained
- 12-ounce bag frozen raspberries
In a small saucepan, on a very low flame, place the first set of ingredients, and cook, stirring, until melted. This will take about 2-3 minutes (or microwave 2 minutes, and stir until smooth). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Fold in the berries with a spoon, gently so as not to crush them. Pour the mixture into 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.