Vegan Chocolate Chāi Mousse with Berries
A creamy mousse, subtly spiced with chāi flavors paired with sweet berries. The silken tofu adds protein to this vegan dessert and makes it even creamier.
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Servings: 4 -6 servings
Ingredients
- 1 cup 150 g 60 to 70 percent dark or semisweet chocolate, chopped
- 2 tablespoons maple syrup or desired sweetener
- 2 tablespoons unsweetened nondairy milk - such as oat or soy
- 1 to 1½ teaspoons chāi masala
- 1 teaspoon black tea leaves - optional
- 12 ounces 340 g silken tofu, at room temperature and drained
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
- Fresh berries - such as raspberries, sliced strawberries, blackberries, and blueberries
Instructions
- Prepare a double boiler with 2 cups (240 ml) water in a medium saucepan. Bring to a boil and reduce the heat to low, keeping the water at a simmer. Place a steel or heatproof glass bowl on top. Be sure that it does not touch the water.
- Add the chocolate, maple syrup, milk, chāi masālā, and tea leaves (if using) to the double boiler and stir with a spatula until fully melted, 3 to 5 minutes. Alternatively, in a microwave, melt using 15-second pulses, stirring after each pulse. Be very careful not to scorch the chocolate.
- Pour the chocolate mixture, tofu, vanilla, and salt into a blender, and blend until very smooth. Adjust the sweetener and chāi masālā to taste.
- Divide among 4 to 6 small cups, cover, and refrigerate for at least 4 hours or overnight.
- Serve with fresh berries on top.
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