A nice dinner without a delicious dessert is not quite perfect – at least in my opinion. I need something sweet at the end of a dinner… but it does not have to be a big cake or anything like that. A simple layer dessert is great! Something like this Vegan Chocolate Mousse with Cherry Compote, for example. It’s quick and easy to prepare and can be made in advance ;)
Holidays and special celebrations are the time for elaborate dinners. Starter, main course, and dessert, of course. Even though I am a big fan of anything cake – for dinner I actually prefer less complicated desserts. Something like this one here in a class. Those desserts are normally very easy to prepare and delicious. If you are already spending a lot of time in the kitchen preparing several courses – no matter if it’s Christmas, Easter, a birthday, or whatever – saving some time when preparing dessert might be something you’d appreciate ;P
Chocolate mousse rules in this case! When it comes to desserts, chocolate mousse is definitely one of my favorites and one of the easiest to prepare. No matter if you go for the traditional one or a vegan version like this one.
Most of you probably had chocolate mousse before, right? This well-known dessert is usually made with chocolate and whisked egg whites (as well as heavy cream sometimes). You can go the classic route, but you don’t have to ;P If you want to avoid dairy and/or eggs you can go vegan without any problems…
For the vegan version you also need chocolate, of course. The second important ingredient is silken tofu here. The creamier version of regular tofu ;)
Silken tofu and chocolate are the base for this dessert here. To create a light and fluffy dessert you need vegan heavy cream as well. The combination of those ingredients creates an incredible delicious dessert everybody loves ;)
If you have never worked with silken tofu before, you should know it does not mix with other ingredients voluntarily. Although silken tofu is much softer than regular tofu it does not mix well with chocolate, for example. You have to do a bit of persuading with a good immersion blender or something similar ;P
The silken tofu needs to be blended very well before mixed with other ingredients. The better you mix the tofu the creamier the result. The chocolate mousse doesn’t taste any better because of better mixing, but visually it makes a difference. If your blender does not have enough power or if you stopped blending too early, small pieces will remain in the chocolate mousse and not mix well with the other ingredients. Something you will be able to see in the finished dessert. Happens to me as well as you can see in the photos. It’s not bad, but I could have done a better job ;P
For all chocolate mousse fans, I have more – these two recipes are also always very popular with guests… although the cake is a little more elaborate. Both recipes are not vegan. If you want to see more here, you can take a closer look at all my vegan recipes.
INGREDIENTS / ZUTATEN
(3 servings)
For the chocolate mousse:
10.6 oz. (300g) silken tofu
5.3 oz. (150g) semi-sweet chocolate (vegan)
1 tbsp. maple syrup
1 tsp. vanilla extract
3.5 oz. (100g) plant-based heavy cream (vegan), whipped
For the cherry compote:
12.4 oz. (350g) frozen cherries, thawed
3.4 fl. oz. (100ml) cherry juice
1 tbsp. cornstarch
1 tsp. sugar
1/2 tsp. vanilla extract
2-3 tsp. sliced almonds
(3 Portionen)
Für die Schokoladenmousse:
300g Seidentofu
150g Zartbitterschokolade (vegan)
1 EL Ahornsirup
1 TL Vanille Extrakt
100g pflanzliche Sahne (vegan), aufgeschlagen
Für das Kirschkompott:
350g TK-Kirschen, aufgetaut
100ml Kirschsaft
1 EL Speisestärke
1 TL Zucker
1/2 TL Vanille Extrakt
2-3 TL Mandeln, gehobelt
DIRECTIONS / ZUBEREITUNG
1. Remove the silken tofu from the fridge about 20 minutes before using it and place it in a tall container. Take the cherries out of the freezer and allow thawing. Whisk the veggie heavy cream and set aside.
2. Roughly chop the chocolate and melt it in the microwave to get a smooth chocolate sauce. Set aside. Blend the silken tofu with an immersion blender until very smooth and creamy. Add the melted chocolate, maple syrup and vanilla extract and continue blending until all is well combined. Fold in the whipped cream. Fill the mousse into serving glasses and place in the fridge for at least 2 hours (or overnight).
3. For the cherry compote mix the cornstarch, sugar, and about 1-2 tbsp. of the cherry juice until smooth. Add the remaining juice to a small saucepan and bring to a boil. Stir in the starch mixture and let the juice thicken. Once you got a thick consistency add the cherries. Reduce the heat and let the cherries simmer for about 2-3 minutes while stirring constantly. The cherries should soften slightly but not get mushy. Remove the compote from the heat and let cool down completely.
4. Add the cooled cherry compote on top of the chocolate mousse, sprinkle with some sliced almonds and serve.
1. Den Seidentofu für die Mousse etwa 20 Minuten vor der Verwendung aus dem Kühlschrank nehmen und in ein hohes Gefäß füllen. Die Kirschen für das Kompott aus dem Gefrierschrank nehmen und auftauen lassen. Die pflanzliche Sahne aufschlagen und zur Seite stellen.
2. Die Schokolade grob hacken und dann in der Mikrowelle schmelzen und glatt rühren. Den Seidentofu mit einem Stabmixer pürieren, bis eine glatte, cremige Masse entstanden ist. Die geschmolzene Schokolade, Ahornsirup und Vanille Extrakt dazugeben und alles gut unter mixen (ebenfalls mit dem Stabmixer). Die aufgeschlagene Pflanzensahne unterheben und die entstandene Masse dann auf Serviergläser aufteilen. Für mindestens 2 Stunden (oder über Nacht) in den Kühlschrank stellen.
3. Für das Kirschkompott etwa 1-2 EL vom Kirschsaft mit der Stärke und dem Zucker in einer kleinen Schüssel glatt rühren. Den restlichen Saft in einen kleinen Topf geben und langsam zum Kochen bringen. Die Stärkemischung dazugeben und unterrühren. Sobald die Flüssigkeit andickt, die Kirschen dazugeben und unterrühren. Die Hitzezufuhr reduzieren und die Kirschen unter ständigem Rühren etwa 2-3 Minuten köcheln lassen. Wenn die Kirschen weich (aber nicht matschig) geworden sind und alles zu einem schönen Kompott eingekocht ist, vom Herd ziehen und komplett abkühlen lassen.
4. Vor dem Servieren in jedes Glas etwas Kirschkompott geben und dann mit einigen gehobelten Mandeln bestreuen.
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Here is a version of the recipe you can print easily.
PrintVegan Chocolate Mousse with Cherry Compote
- Prep Time: 00:15
- Cook Time: 00:05
- Total Time: 03:00
- Yield: 3 1x
- Category: Dessert
- Cuisine: International
- Diet: Vegan
Description
A classic dessert to finish a great dinner: Vegan Mousse au Chocolat with Cherry Compote. So silky and creamy. The perfect vegan sweet treat!
Ingredients
For the chocolate mousse:
10.6 oz. (300g) silken tofu
5.3 oz. (150g) semi-sweet chocolate (vegan)
1 tbsp. maple syrup
1 tsp. vanilla extract
3.5 oz. (100g) plant-based heavy cream (vegan), whipped
For the cherry compote:
12.4 oz. (350g) frozen cherries, thawed
3.4 fl. oz. (100ml) cherry juice
1 tbsp. cornstarch
1 tsp. sugar
1/2 tsp. vanilla extract
2–3 tsp. sliced almonds
Instructions
1. Remove the silken tofu from the fridge about 20 minutes before using it and place it in a tall container. Take the cherries out of the freezer and allow thawing. Whisk the veggie heavy cream and set aside.
2. Roughly chop the chocolate and melt it in the microwave to get a smooth chocolate sauce. Set aside. Blend the silken tofu with an immersion blender until very smooth and creamy. Add the melted chocolate, maple syrup and vanilla extract and continue blending until all is well combined. Fold in the whipped cream. Fill the mousse into serving glasses and place in the fridge for at least 2 hours (or overnight).
3. For the cherry compote mix the cornstarch, sugar, and about 1-2 tbsp. of the cherry juice until smooth. Add the remaining juice to a small saucepan and bring to a boil. Stir in the starch mixture and let the juice thicken. Once you got a thick consistency add the cherries. Reduce the heat and let the cherries simmer for about 2-3 minutes while stirring constantly. The cherries should soften slightly but not get mushy. Remove the compote from the heat and let cool down completely.
4. Add the cooled cherry compote on top of the chocolate mousse, sprinkle with some sliced almonds and serve.
Notes
Have fun in the kitchen!
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