Chocolate is a go-to date night dessert winner. Nothing caps off a romantic meal better than something dark, dreamy, chocolate. And maybe a hint of spice too. My Citrus & Spice Melted Chocolate Mousse fits the bill…
This vegan chocolate mousse is a little spicy, very silky, a little citrus-y and maybe even a little sultry. Valentine’s Day perfect. Citrus spins with rich chocolate in this Aztec-spiced, no-bake dessert. This velvety mousse is dairy-free, easy to make, protein-rich and is everything your chocolate mousse dreams are made of. Whip up this elegant dessert in just a few minutes and be a dessert superstar at the end of your next romantic feast.
Or, OK, make this for yourself and spoon-dive, in unabashed chocolate bliss.
Two ways to enjoy this mousse: chia seeded or chocolate satin versions. Citrus (and spice) and everything .. chocolate!
Fluffy, rich, chocolate mousse..
Date night just got dreamier. And yummier.
Vegan Citrus and Spice Melted Chocolate Mousse
This vegan, dairy-free chocolate mousse is filled with citrus and spice accents. Velvety soft and rich with chocolate flavor.
- Melt These:
- ½ cup vegan chocolate chips or bars
- 2 tablespoon virgin coconut oil
- 2-3 tablespoon sweetener, maple or agave syrup or coconut sugar
- Blend These:
- 14oz. silken tofu, pressed dry (nonGMO, organic)
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- ¼ teaspoon cinnamon
- ½ teaspoon mesquite powder (optional)
- pinch fine black pepper (optional)
- ½ teaspoon orange zest
- 2 tablespoon cacao powder
- (also blend in the melted chocolate mixture from above)
- Garnish with:
- candied citrus
- orange slices
- agave or maple syrup
- Add the “melt these” ingredients to a small bowl or mug. Microwave for about thirty seconds and stir briskly to start the melting process. Place back in the microwave in fifteen second intervals, stirring at each stop until the chocolate is melted.
- Warm the silken tofu in the microwave for a few seconds if it was pulled from the fridge. You want all the ingredients to be room temperature or warmer so the coconut oil and chocolate do not firm up too quickly during the blending process.
- Add the tofu to the blender and turn on low. Slowly pour in the melted chocolate mixture. Stop blending and scrape down sides to move things along if needed. Add in all the remaining accent ingredients in the “blend these” section. Blend until silky smooth. Do a taste test and sweeten, spice and salt to taste as desired.
- Pour the pudding into the serving glasses. You should get about 4 servings, depending on your serving size. Place in the fridge to chill for at least two hours. These can be made a day ahead of time, but no longer than that – and be sure to cover dishes well with plastic wrap.
- While the mousse is chilling, you can prepare the candied oranges. This is easy! Simply toss the orange slices in maple or agave syrup. Place in an oven-safe dish and roast at 400 degrees for about ten minutes – or until you notice then darkening in color and shrinking up a bit. Tip: Grease the baking dish with coconut oil to avoid a sticky citrus situation when pulling the roasted oranges.
- Serve mouse with orange slice garnishes and fresh orange zest over top. Grated chocolate shaving on top is also a nice touch if you have a chocolate bar on hand.
Yield: 4 servingsPrep Time: 00 hrs. 15 mins. Cook time: 00 hrs. 10 mins. Total time: 25 mins. Tags: dessert,vegan,chocolate,mousse,recipe,citrus,
Nutrition estimate per serving (4 per recipe, classic version)