Gourmet Vegan Chocolate Mousse Torte with Raspberry Coulis

Allergens

Soy (from tofu), nuts (from almond flour and coulis)

Ingredients

• 1. Dark chocolate (70% cocoa)
• 8 oz 2. Silken tofu
• 1 cup 3. Unsweetened almond milk
• 1/2 cup 4. Agave nectar
• 1/4 cup 5. Vanilla extract
• 1 tsp 6. Almond flour
• 1/2 cup 7. Cocoa powder
• 2 tbsp 8. Fresh raspberries
• 1 cup 9. Lemon juice
• 1 tbsp 10. Cornstarch
• 1 tbsp 11. Vegan butter
• 2 tbsp

Instructions

1. Melt the dark chocolate in a double boiler and set aside to cool slightly.
2. Blend silken tofu, almond milk, agave nectar, and vanilla extract until smooth.
3. In another bowl, whisk together almond flour, cocoa powder, and cornstarch.
4. Slowly mix the melted chocolate into the tofu mixture, then add the dry ingredients and blend until smooth.
5. Pour half of the mixture into a prepared springform pan and refrigerate for 30 minutes.
6. Prepare the raspberry coulis by heating raspberries, lemon juice, and 1/4 cup agave nectar in a saucepan over low heat until they release their juices. Strain through a fine mesh sieve into a bowl, then whisk in cornstarch slurry to thicken.
7. Remove the springform pan from the refrigerator, pour the remaining mousse mixture on top of the chilled layer, and smooth the surface. Refrigerate for another 30 minutes.
8. Pour the raspberry coulis over the top of the torte and gently spread it to the edges with a spatula.
9. Melt the vegan butter and mix it with cocoa powder to create a drizzle. Use this to garnish the torte before serving.

Chef’s Insight

To add a touch of elegance, garnish the torte with fresh raspberries or mint leaves.

Notes

For a lower-fat option, consider using a light coconut milk instead of silken tofu.