Maple-Espresso Chocolate Mousse

Makes 4 to 8 servings

Prep time: 10 minutes / Refrigeration Time: 4 hours to overnight

Need a decadent tasting chocolaty, dairy and egg-free pudding? This grown up, not-too-sweet, coffee, maple, and vanilla laced mousse is super creamy and smooth, designed to please all of the chocolate and coffee fans at your table! Wow.

1/4 cup sweetened or unsweetened vanilla flavored dairy-free milk

1/3 cup strong brewed coffee or espresso

3 tablespoons Anderson’s Pure Maple Syrup

¾ block (about 12 ounces) extra-firm regular tofu (refrigerated tub), drained and crumbled

1 cup vegan chocolate chips (55% to 60% cacao)

Vegan Tangerine Whipped Cream Topping (optional, recipe below)

Heat the dairy-free milk, brewed coffee, and maple syrup, in a small saucepan over medium-low heat until simmering hot.

Put the tofu in a high-performance blending appliance. Add the chocolate chips. Pour in the simmering dairy-free milk mixture and process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into four medium-sized dessert dishes or eight espresso cups, and refrigerate for 4 to 24 hours. Serve chilled with a generous dollop of optional Vegan Tangerine Whipped Cream Topping spooned on top (recipe below).

Vegan Tangerine Whipped Cream Topping

Makes about 3/4 cup

Prep Time: 10 minutes / Refrigeration Time: 2 hours

Tangy tangerine juice provides a powerful, punch of flavor in this delectable dessert cream topping.

½ cup soaked raw cashews (see note)

3 to 4 ounces extra-firm regular tofu (refrigerated tub), drained and crumbled

1/4 cup freshly squeezed (or bottled) tangerine or orange juice

1 tablespoon Anderson’s Pure Maple Syrup

Put the soaked and drained cashews, tofu, tangerine (or orange) juice, and maple syrup in a blender container. Blend for 30 seconds, or until completely smooth, adding a bit more juice if needed to achieve desired consistency. Cover and refrigerate for 2 hours, or until well chilled.

Chef’s note: To soak the cashews, put the raw cashews and ¼ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.