“Gourmet Vegan Chocolate Mousse Torte with Caramelized Pears and Mixed Berries”
A flavorful english dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 oz dairy
- free dark chocolate (70% cocoa) 1 cup dairy
- free whipping cream 1/2 cup coconut cream 1 tbsp vegan butter 1 tsp vanilla extract Pinch of salt 8 oz silken tofu 4 ripe pears 1/2 cup granulated sugar 2 cups mixed berries (strawberries, blueberries, raspberries) 2 tbsp lemon juice 2 tbsp cornstarch Powdered sugar (for dusting)
Instructions
- a. Melt the chocolate in a double boiler or microwave in short intervals, stirring occasionally. Let it cool slightly. b. In a separate bowl, whisk together dairy free whipping cream and coconut cream until soft peaks form. c. In another bowl, blend silken tofu, melted chocolate, vanilla extract, and a pinch of salt until smooth. Fold in the whipped cream mixture carefully. d. Pour the chocolate mousse into a springform pan and refrigerate for at least 4 hours or overnight. e. For the caramelized pears, peel and core the pears, then slice them. Heat sugar in a skillet over medium heat until it turns amber. Add pear slices and cook until caramelized. Remove from pan and let cool. f. Combine mixed berries with lemon juice and cornstarch. Cook in a saucepan over low heat until the berries release their juices and the mixture thickens. g. To serve, remove the mousse torte from the springform pan and place on a serving plate. Top with caramelized pears and berry compote. Dust with powdered sugar before cutting into slices.
Chef’s Insight
To achieve the perfect mousse texture, fold in the whipped cream carefully using a rubber spatula.
Notes
Feel free to substitute mixed berries with your favorite fruit for a personalized touch.