Decadent Chocolate Mousse with Raspberry Sauce

Going vegan doesn't have to mean blanched spinach and bland salads all the time. There is room at the Veggie Table for some really delicious treats, too! Just eat them in moderation, and you can maintain your healthy lifestyle while still enjoying things like chocolate mousse.

This rich, chocolatey mousse tastes sinful, but it is high in protein, good fat and calcium with no cholesterol. Also, since it is sweetened primarily with agave, which has a low glycemic index, it won't cause a sugar rush, or that dreaded crash--your blood sugar levels will stay relatively level. (The type of chocolate you use effects the amount of sugar. Generally higher quality dark chocolates have less sugar. Also, be sure to choose a chocolate that doesn't include dairy or artificial ingredients. Read those labels!)

Now, down to business. The ingredients here might surprise you, but don't be scared! It tastes delicious, I promise! And you don't have to tell anyone that your decadent mousse is really made of tofu. Yes, that's right, I said tofu. You won't see much tofu on this blog simply because I'm not a huge fan of it, but soft or silken tofu is great for making things like puddings and ice creams. Just trust me and give this a shot; you won't regret it!

To make this delightful mousse with raspberry sauce, you'll need:

• 1 container of soft or silken tofu (found in the produce section of the grocery store)
• 1 bag of vegan, dark chocolate chips
• 1/4 cup of your favorite plant milk (I use almondmilk, but soy, rice, or coconut will work, too.)
• 1 tablespoon vanilla
• 1 bag of frozen raspberries
• about 1/2 cup of agave nectar, divided(honey will do in a pinch, but it has a stronger flavor)

First, drain and puree the tofu in a large bowl. Set it aside for now.

Here's my pureed tofu. Looks like pudding, doesn't it?

 Next, set up a double boiler to melt your chocolate. I use a make-shift one with a small pot and a glass bowl. I don't recommend using the microwave because it is too easy to scald the chocolate and ruin the flavor. The picture shows just a little chocolate in the bowl because I wasn't sure how much it would take to make this. You'll need the whole bag of chocolate.

One day I'll invest in a real double boiler. This'll do for now, though!

When the chocolate is melted, whisk it into the tofu along with the vanilla and 1/4 cup of the agave nectar.

Melted chocolate should have a nice sheen to it. It should never be crumbly or dull.

Now divide the mousse into small dessert cups. Keep the servings on the small side because this stuff is rich! Let them chill in the fridge for at least an hour before serving. I don't recommend tasting it before it has chilled because the flavors will not have combined yet and it will taste very soy-ish. Some wonderful alchemy happens in the refrigerator that makes it transform from chocolate tofu, to delicious mousse, so resist the urge to lick the bowl!

While the cups are chilling, make the raspberry sauce.

After burning fruit on the stove a few times, I decided to take the safe route and make this sauce in the microwave. Start by placing the berries in a large, microwaveable bowl. Add about 3 tablespoons of agave nectar (you can add more later if you prefer a sweeter sauce). Give it a stir, then microwave in two minute increments, stirring in between, until it thickens a bit. Keep a close eye on it because it can boil over, make a sticky mess, and waste some of your delicious sauce!

Once it has boiled down, let it cool, then spoon it over the mousse cups. You can press it through a mesh strainer if you prefer a smooth sauce; I just prefer to leave the fiber of the fruit in there. If you have some left over, it would be great on pancakes, toast, or a nice vegan ice cream. I'm sure you can find something to do with it!

Thickened raspberry sauce.

Now, isn't that a pretty dessert?

Bon appetit!