blood orange vegan chocolate mousse
I devised this recipe for an event around the seasons - blood orange season is relatively short and because they are my absolute favourite and they are the most beautiful fruit out there, I wanted to base the desert around them.
Having experimented with a few vegan mousse recipes I ended up stealing the best bits from several different recipes and have created an absolute corker. Chocolaty, creamy and the texture is super light and whippy and sets like a mousse - huzzah!
For some extra orangey goodness I also added a big dollop of blood orange chia marmalade at the bottom.
INGREDIENTS (makes 4 mousses)
For the mousse:
350g silken tofu
50g dark vegan chocolate (min 70%)
1 tablespoon raw cacao powder
25g of cocoa butter
4 medjool dates
Pinch of salt
Juice and rind of 1 x blood orange
200g coconut milk (half a can)
For the chia marmalade
2 blood oranges - 1 peeled and one with the peel chopped up
Juice of 2 blood oranges or normal oranges
2 teaspoons maple syrup
1 tablespoon chia seeds
Make this first as it will need to cool before going in the bottom of the glass
Put the oranges and orange juice of the chia jam in a pan with the lid on and cook on a medium heat until the orange breaks up (around 20 mins)
Then add the chia seeds and maple syrup and cook for a further 5 mins make sure it does’t stick if it does turn the heat down and add a tiny bit of water
Once cooled put in the blender until the bits of orange peel are smooth but still has some texture
Boil a big pan of water and put a perspex bowl over the top. In the bowl add the dark chocolate broken down into small pieces, the cocoa butter pieces, the coconut milk and the cocoa powder and whisk while melting until its all smooth.
Add the orange rind and juice and a pinch of salt
Put in the blender with the drained silken tofu, dates (stones removed) and whizz until smooth. I use my vitamix here and makes it super smooth and amazing!
Once smooth, put a teaspoon full of the blood orange marmalade into the bottom of a glass and pour the mouse on top - it should be pretty thick and come to little peaks. Decorate with a piece of fresh blood orange on top
Leave to set in the fridge, ideally overnight but for at least 4 hours.