I love when my mystery and chocolate worlds cross. Today I welcome Kim Davis, author of the Cupcake Catering Mystery Series.
No-Cook Dark Chocolate Mousse
While most mousse recipes rely on heavy, calorie rich cream and egg yolks, this is a healthier vegan alternative that will still satisfy any chocoholic sweet tooth! Best of all, it whips up quickly with no cooking.
1/2 cup granulated sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons Grand Marnier or Chambord
1/4 teaspoon orange extract or raspberry flavoring
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 (12.3 ounce) package silken tofu, drained
1 (12.3 ounce) package reduced-fat silken tofu drained
3 ounces dark chocolate chopped
Whipped cream or dairy-free whipped dessert topping
1 small can mandarin oranges or fresh raspberries rinsed and patted dry
Place the chopped dark chocolate in a small microwave-safe heatproof bowl. Heat for 30 seconds at 80% power. Remove and stir. Repeat for another 30 seconds, remove and stir. If chocolate isn’t melted, heat in 10 second intervals, stirring until melted. Set aside.
Place sugar, cocoa powder, Grand Marnier or Chambord, extract, vanilla extract, salt, and tofu in the bowl of a food processor or blender. Process or blend until completely smooth.
Add the melted chocolate to the pudding mixture and process until completely incorporated.
Divide the pudding between 6 serving dishes and refrigerate for at least 1 hour.
Just before serving garnish with whipped cream, mandarin orange wedges or fresh raspberries, and chocolate curls.
Kim Davis lives in Southern California with her husband. When not chasing her two granddaughters, she can be found at her computer writing the Cupcake Catering Mystery series (Sprinkles of Suspicion and Cake Popped Off), or blogging at Cinnamon, Sugar, and a Little Bit of Murder, or in the kitchen baking up new treats to share. Kim Davis is a member of Sisters in Crime and Mystery Writers of America.