Chocolate Mousse Cake
It is probably one of the best chocolate mousse cake that you have ever tasted! guaranteed!
The Vitamix definitely makes it very airy, fluffy and moussey in texture.
Another way you can use this recipe, is in individual glass dishes without the crust, just the mousse.
It is a delight. Especially after a big meal, all you want is something small and sweet to hit the spot.
The cake is super easy to make with very few ingredients that you most likely have in your pantry and fridge.
I would like to hear your thoughts after you tried it.
Good Luck :)
Ingredients:
Crust:
1 cup gf oats
1 cup almond meal
1/3 cup coconut oil
2 tablespoons pure maple syrup
pinch of salt
coconut oil spray
Chocolate Filling:
silken tofu 16 oz / 454 gr
1 tablespoon instant coffee powder
1 clementine, zest and juice or 1 orange, zest and juice
1/2 cup pure maple syrup
1 tablespoon pure vanilla extract
pinch of salt
1 1/2 cups vegan semi sweet chocolate chips
1/4 cup almond milk or your favorite alternative milk
Topping:
cocoa powder
fresh blueberries
Directions:
Heat oven to 375 F
Take a round springform baking pan and spray with coconut oil spray or grease with coconut oil.
In a food processor, add the oats and process until you get a floury texture, next add the rest of the crust ingredients and process until smooth and doughy.
Press the dough onto the baking dish and bake in the oven for about 15-20 minutes or until golden brown. Let it cool down.
In a vitamix or other strong blender add tofu, instant coffee, clementine, pure maple syrup, vanilla extract and a pinch of salt, process until smooth.
Take a glass bowl and add chocolate chips and almond milk, microwave for 1 minute, mix with a spoon until completely melted and pour into the food processor to mix with the tofu mixture. Process until combined.
Pour the chocolate filling onto the cooled crust and refrigerate to set overnight.
Topping (optional): cocoa powder and fresh blueberries before serving, or orange peel and / or chocolate peel.
