Chocolate is a go-to date night dessert winner. Nothing caps off a romantic meal better than something dark, dreamy, chocolate. And maybe a hint of spice too. My Citrus & Spice Melted Chocolate Mousse fits the bill...
This vegan chocolate mousse is a little spicy, very silky, a little citrus-y and maybe even a little sultry. Valentine's Day perfect. Citrus spins with rich chocolate in this Aztec-spiced, no-bake dessert. This velvety mousse is dairy-free, easy to make, protein-rich and is everything your chocolate mousse dreams are made of. Whip up this elegant dessert in just a few minutes and be a dessert superstar at the end of your next romantic feast.
Or, OK, make this for yourself and spoon-dive, in unabashed chocolate bliss.
Two ways to enjoy this mousse: chia seeded or chocolate satin versions. Citrus (and spice) and everything .. chocolate!
Hello silky chocolate bliss..
Fluffy, rich, chocolate mousse..
Make it a "silky classic" or chia seeded, like this..
Date night just got dreamier. And yummier.
"Chocolate Satin" Citrus & Spice Melted Chocolate Mousse
1/2 cup vegan semi-sweet chocolate chips or crushed bars
2 Tbsp extra virgin coconut oil
2-3 Tbsp liquid sweetener (agave or maple) -- remember most vegan chocolate chips are sweetened, so that adds plenty of sweetness too.
14oz. silken tofu, pressed dry
1/2 tsp salt
1/8 tsp cayenne (add to taste - I add more for extra spice!)
1/4 - 1/2 tsp cinnamon
1/2 - 1 tsp mesquite powder
pinch of fine black pepper
1/4 - 1/2 tsp orange zest
2 Tbsp cacao powder
(also the melted chocolate mixture from above)
- candied roasted orange slices:
1 orange, sliced
2 tsp agave or maple syrup
- orange zest
To "chia-seed" it:
Add 1-2 Tbsp chia seeds to the blend
1. Add the "melt these" ingredients to a small bowl or mug. Microwave for about thirty seconds and stir briskly to start the melting process. Place back in the microwave in fifteen second intervals, stirring at each stop until the chocolate is melted.
2. Warm the silken tofu in the microwave for a few seconds if it was pulled from the fridge. You want all the ingredients to be room temperature or warmer so the coconut oil and chocolate do not firm up too quickly during the blending process.
3. Add the tofu to the blender and turn on low. Slowly pour in the melted chocolate mixture. Stop blending and scrape down sides to move things along if needed. Add in all the remaining accent ingredients in the "blend these" section. Blend until silky smooth. Do a taste test and sweeten, spice and salt to taste as desired. If doing a chia version, blend in the chia seeds too. The chia seeds will gel up the mousse a bit so add in a splash of non-dairy milk or coconut milk if your want a silkier, softer pudding-like mousee when adding chia seeds.
4. Pour the pudding into the serving glasses. You should get about 4 servings, depending on your serving size. Place in the fridge to chill for at least two hours. These can be made a day ahead of time, but no longer than that - and be sure to cover dishes well with plastic wrap.
5. While the mousse is chilling, you can prepare the candied oranges. This is easy! Simply toss the orange slices in maple or agave syrup. Place in an oven-safe dish and roast at 400 degrees for about ten minutes - or until you notice then darkening in color and shrinking up a bit. Tip: Grease the baking dish with coconut oil to avoid a sticky citrus situation when pulling the roasted oranges.
6. Serve mouse with orange slice garnishes )yes you can nibble those!) and fresh orange zest over top. Grated chocolate shaving on top is also a nice touch if you have a chocolate bar on hand.
Nutrition estimate per serving (4 per recipe, classic version)
Vegan. Dairy and egg free.