Big Raspberry-Chocolate Mousse Cups
Rich and creamy chocolate mousse topped with a sweet raspberry layer, perfect for a decadent dessert. Decorated with vegan whipped cream and fresh strawberries.
Mousse Cups Instructions
- Melt the cooking chocolate.
- Blend/mix the melted chocolate with the silken tofu until completely smooth.
- Pour the chocolate-tofu mixture into your cups (200ml) and refrigerate until set.
- Meanwhile, cook the raspberries with sugar in a saucepan until they break down into a sauce.
- Prepare the agar according to the package instructions (agar usually needs to be brought to a boil to activate), then stir it into the hot raspberry sauce until fully combined.
- Pour the raspberry mixture over the set chocolate mousse in the cups.
- Refrigerate the cups for at least an hour to let the layers firm up.
- Whip the vegan cream and pipe it onto the mousse cups.
- Garnish with grated chocolate and fresh strawberries.
Notes
- For the smoothest mousse, blend until fully silky (no tofu graininess).
- Agar needs proper activation (usually boiling)—follow your packet instructions so the raspberry layer sets firmly.
- Use any extra chocolate for grating on top (no need for an extra ingredient).
Equipment Needed
- Cup
- Blender
- Mixing Bowl
- Spatula
- Whisk
- Saucepan
- Stove
- Microwave
- Kitchen Scale
- Measuring Cups
- Piping Bag
- Grater
- Knife
- Cutting Board
Nutrition Facts
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