Omni-tested and vegan-approved, this Chocolate Peppermint Mousse is an all around win! It contains few ingredients, is packed with protein, and is easy-to-make.
It was due time I presented you with a new recipe, and I thought what could be better than a new tasty treat for the holidays. Can you believe it’s almost Christmas!? I sure can’t, but I am definitely in the holiday spirit this year, and enjoying every minute of it.
I first thought of this recipe when trying to come up with an easy, holiday treat for my work Christmas party. Easy because I’d be making it for 100+ people! I needed to make a trial run, to ensure the recipe would be a win.
Last Christmas was mine and my husband’s first year as empty nesters. This meant it was my first year as a parent not having at least one of my kids around to help decorate the tree. Not going to lie, it was quite sad.
This year, I was pleased when my daughter agreed to come over and help, she even brought her boyfriend and her friend with her! I made hot cocoa (a tree-decorating tradition), played Christmas music, and served this new tasty dessert. None of our guests were vegan, but all three agreed this mousse was a delicious success!
This isn’t my first vegan mousse, you may remember my Irish-Liquor Chocolate Vegan Mousse. That recipe is very similar, only this one is appropriate for all ages.
People are quite surprised with tofu being the main ingredient for my mousse recipes, but it works remarkably well as a base. I also love the that it packs your dessert with protein! Just make sure to buy the right kind of tofu. You want silken tofu— the shelf-stable kind which you find in the Asian section of your market, not the kind kept refrigerated and packed in water.
To make this mousse, you first melt vegan chocolate with the liquid ingredients (non-dairy milk, maple syrup, and peppermint extract). Next, the chocolate mixture is added to your blender with the tofu. Finally, everything gets poured into serving glasses and refrigerated until set. Easy peasy! Before enjoying, you can top yours with vegan whipped cream and decorative sprinkles, like shaved chocolate or chopped candy cane. Toppings, of course, are completely optional.
I hope you enjoy this holiday treat as much as my family and friends have. Please let me know by leaving a comment below, or take a pic of yours and tag me on instagram, @veggiesattiffanis.
Chocolate Peppermint Mousse
Equipment
- *double boiler — Don’t have one? No problem! See notes for an easy substitution.
- Blender — I use a high speed blender, but a standard blender should work just fine.
Ingredients
- 200 g vegan dark or semi-sweet chocolate (1 cup) ensure nut-free if necessary
- 3/4 cup non-dairy milk I use almond, choose a nut-free option if needed
- 1/4 c 100% pure maple syrup or more to taste (may depend on how dark your chocolate is)
- 1/8 tsp organic peppermint extract
- 12.3 oz box organic silken tofu the shelf stable kind — NOT the refrigerated tofu packed in water.
- vegan whipped cream (for topping) homemade or store-bought, nut free if needed
Optional for Garnish
- shaved vegan chocolate
- mini candy canes or larger candy canes chopped for sprinkling — ensure vegan
Instructions
- Bring the bottom pot of your *double boiler to a boil. Once boiling, add the chocolate, milk, maple syrup, and peppermint extract to the pot on top and turn the heat down to low. Whisk until the chocolate is melted and smooth. Remove from heat.
- Add the chocolate mixture and the tofu to your blender and blend on high until completely smooth. Taste, if desired, add more syrup.
- Pour the mousse evenly into parfait glasses, or preferred stemware for serving. Store in the refrigerator until the mousse is cool and set, about two to four hours.
- Before serving, top mousse with vegan whipped cream and, if desired, garnish with shaved chocolate or candy canes (mini or chopped).