Vegan Chocolate Raspberry Mousse

Vegan Chocolate Raspberry Mousse

Vegan Chocolate Raspberry Mousse



Total time



This recipe is a great favourite, also vegan, gluten-free, no-cooking, ridiculously easy and tastes sinfully rich even as it is made with very sensible ingredients.

The pairing of chocolate and raspberries in this chocolate raspberry mousse is sublime. As always when working with berries, we prefer frozen berries, as they are full-flavoured and at the height of their ripeness and sweetness, and always good to go.

If you can afford to put in a short extra step, let the berries and liqueur macerate a couple hours, even overnight, then strain the berries into the bowl with the chocolate, cocoa etc before melting. The berries will stay in the strainer (you will fold them into the mousse all the way at the end, just as instructed), and the liqueur will be incorporated evenly into the chocolate mixture. This step is easy and will add a wonderful layer of flavour, as the berries will get plump and full of liqueur flavour.


  • 1 cup semisweet chocolate chips (or grated semisweet chocolate), only the best.

  • 2/3 cup pure cocoa powder

  • 2/3 cup sugar

  • 1/4 cup vegetable oil

  • 3 tablespoons Creme de Cassis

  • 450g extra firm silken tofu, drained

  • 350g frozen raspberries


  • In a small saucepan, on a very low flame, place the first set of ingredients, and cook, stirring, until melted.
  • This will take about 2-3 minutes (or microwave 2 minutes, and stir until smooth).
  • Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth.
  • Fold in the berries with a spoon, gently so as not to crush them.
  • Pour the mixture into 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.


  • Variations: 

    You might want to try some variations on the strudel filling, such as half pear or half apple instead of all apples, or use dried cranberries, almonds, and ground ginger instead of raisins, walnuts, and cinnamon. If you decide to make the strudel with pitted fruit such as plums or peaches, add 3 tablespoons cornstarch to the filling to absorb the extra moisture.

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