Ingredients
Scale
- 2 cups dairy-free chocolate chips, melted
- 1 cup coconut cream
- 1 cup silken tofu
- 1/4 cup maple syrup
- 2 tablespoons cocoa powder
- 1/2 cup dairy-free chocolate for ganache, melted
- 1/4 cup coconut cream for ganache
Instructions
- Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Blend the coconut cream, silken tofu, maple syrup, and cocoa powder in a food processor until creamy and well combined.
- Add the melted chocolate to the mixture, blending until everything is combined and silky.
- Transfer the mousse into a cake pan and spread it evenly.
- Chill the cake in the refrigerator for at least 240 minutes or until set.
- Prepare the ganache by melting the dairy-free chocolate and coconut cream, stirring until smooth.
- Pour the ganache over the chilled mousse and smooth it out with a spatula.
- Let the ganache set in the fridge for about 60 minutes before serving.
Notes
Use high-quality chocolate for best flavor. Ensure ingredients are at room temperature for easier blending.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
- Diet: Vegan