Layered Chocolate-Raspberry Mousse
Ingredients
- 1 oz. unsweetened chocolate, cut up ⓘ
- 2 oz. semisweet chocolate, cut up ⓘ
- 2 Tbs. raw (untoasted) cashew butter ⓘ
- 21 oz. silken tofu, firm or extra-firm ⓘ
- 23 cup granulated sugar, preferably organic ⓘ
- 13 cup unsweetened cocoa ⓘ
- 2 to 3 Tbs. Chambord ⓘ
- Fresh raspberries, optional, for garnish ⓘ
- 1 16-oz. bag frozen raspberries, thawed ⓘ
- 3 to 4 Tbs. sugar ⓘ
Instructions
- To make Chocolate-Raspberry Mousse: Melt chocolates slowly over hot water.
- As they melt, place cashew butter in a food processor.
- Add silken tofu and sugar, and process until smooth, stopping to scrape sides down.
- Add melted chocolates, unsweetened cocoa and Chambord.
- Process again until very smooth, scraping down sides as needed.
- To make Raspberry Kissel: Drain 2 to 3 tablespoons of juice from frozen raspberries into a measuring cup.
- Put remaining berries in a saucepan with sugar, and heat over medium heat, bringing to a boil.
- Stir cornstarch into reserved juice to make a smooth slurry.
- When berries are boiling, stir in cornstarch slurry.
- When berries thicken into a thin, clear sauce, remove from heat and add additional sugar, if desired.
- To make Macerated Strawberries: About 1 hour before serving, stem and slice strawberries crosswise.
- Toss with 1 tablespoon Chambord and 2 tablespoons sugar.
- Set aside, and let stand until berries absorb flavor.
- To serve, if making a layered mousse, divide mousse mixture, Raspberry Kissel and strawberries among parfait dishes.
- Or just divide mousse alone.
- Cover, and refrigerate at least 1 hour before serving.
- Top with fresh raspberries, if available.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).