Dark Chocolate Rose Mousse

This dark chocolate rose mousse is a creamy, vegan treat that’s secretly plant-based!

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I’ve been loving this dark chocolate rose mousse recipe because it’s not only delicious, but it’s also plant-based and high in protein! I’m a huge fan of sneaking veggies into every meal, and this dark chocolate mousse recipe is no different. Not only is it vegan, but it’s also a healthier way to satisfy that chocolate craving that hits every… 5 minutes? 3 minutes? Just me?

The inspiration for this chocolate vegan dessert comes from Chef Priyanka’s Eco-Vegan series on Pinterest. She posted a recipe for a vegan dark chocolate mousse that uses aquafaba as the base. I thought that idea was great, and the mousse looked so creamy that I just had to make it at home.

But, I didn’t have a can of chickpeas laying around for the aquafaba, but what I did have was a block of soft tofu, and I thought that could be used as the base for this vegan mousse recipe. I also had some riced cauliflower in my fridge, so I thought adding that to this mousse would make it even creamier, and would be another great way to add in a secret veggie!

This dark chocolate vegan dessert comes together quickly, but it will need to set in the fridge for about four hours in order for the mousse to reach that thick, scoopable consistency that we all know and love in a mousse.

I really love the flavor combination of chocolate and rose in this recipe. You can omit the rose water if you don’t have it, but it really adds a great flavor to this dessert!

How do you make this dark chocolate rose mousse?

Start out by blending together one block silk tofu, 1 c cauliflower, and 1/2 c non-dairy milk. You’ll want to use a powerful blender for this, if you have one. The base should come together in a few minutes, and be completely smooth. Add more milk if needed to make the base creamy.

Melt 1 c dark chocolate chips in the microwave, stopping to stir every 20 seconds. Add 1 tbsp rose water to the melted chocolate and mix together until smooth. Add this rose-chocolate mixture to the blender and blend with the silk tofu base until it’s thoroughly smooth and combined.

Divide the mousse between serving glasses and garnish with edible rose petals, and shaved chocolate. Cover the glasses with plastic wrap and refrigerate for at least 4 hours.

Where can I find rose water and edible rose petals?

You can typically find rose water in the ‘International’ section of most grocery stores. It’s common in Persian cooking. Here is a link to the brand that I love to use - Sadaf.

I source my edible rose petals from Amazon! Here’s a link to the brand I use.

Recipe

Active Time: 15 mins / Rest. Time: 4 hrs

INGREDIENTS

DIRECTIONS

  1. Add the drained tofu, cauliflower, and non-dairy milk to a blender. Blend until it is completely smooth (time will depend on the strength of your blender). Add a splash more milk if necessary to make it come together.

  2. Melt the chocolate in the microwave at 20s intervals, stopping to stir each time. Once the chocolate is completely melted, add in the rose water and them stir together.

  3. Pour the melted chocolate-rose water combo into the blender with the mousse base. Blend until the chocolate and base become completely incorporated.

  4. Divide the mousse between 4-5 serving glasses and top with edible rose petals and shaved chocolate.

  5. Cover the glasses with plastic wrap and allow to rest in the fridge for about 4 hours.

Adapted from: Chef Priyanka

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