Chocolate & Orange Mousse Pots

Christmas is right around the corner and I still have a few recipes left to publish! I'm extremely busy these last weeks of the year and even had to wake up super early to get this recipe published before I lock myself in the kitchen again...to begin with the after-xmas recipes (aka behave-yourself-and-stay-away-from-sugary-things)! Sometimes it's crazy how us food bloggers had to work weeks (and months) ahead of time in order to get everything ready for clients, collaborations, etc.

Feels weird to begin thinking about super healthy, wholesome and low-fat recipes when I still even had my first Christmas feast, ha!

I actually made these vegan chocolate and orange mousse pots back in early November for an organic food brand I always collaborate with, and guess it's about time to finally share it with the world since they are really delicious and easy to make. Everyone who knows me a little bit (or a little too much) knows how much I love the dark chocolate and orange combo, so it was mandatory to create some single-serving desserts for these holidays.

These dairy-free and refined sugar-free chocolate mousse are so silky smooth, rich and with a refreshing orange aroma that will wow your guests at home during the holidays. You can either choose small or very small pots to serve them in depending on how copious your meal or dinner is.

The secret to get the right smooth and melt-in-your-mouth texture is to use silken tofu and a good food processor or high-speed blender. It's yummy on its own served with chocolate shavings and orange zest but a dollop of creamy coconut yogurt or whipped coconut cream will take it to the next level and make it look even more tempting. It's really a fuss-free recipe and so elegant, most probably one of my favorite recipes I made this year.

Hope you like it as much as me and my family did!

Receta en español en la web de Ecocesta. Click aquí.

Chocolate & Orange Mousse Pots (vegan)
(4 to 8 servings)

Ingredients
250 g silken tofu.
200 g dark chocolate, up to 70 % cocoa.
1/4 cup unsweetened coconut milk (from a carton).
2 tablespoons pure maple syrup.
A few drops of food-grade organic orange essential oil.
- Toppings:
Creamy coconut yogurt.
Chocolate shavings.
Orange zest.

Directions

Press tofu firmly to remove excess liquid and cut into medium chunks.

Melt the chocolate in a double boiler and set aside to cool a little bit.

Place silken tofu, melted chocolate and maple syrup in the bowl of your food processor and pulse until a thick creams forms. Gradually add in the coconut milk and keep processing until a soft silky mousse forms, making sure there are no lumps in the mixture.

Finally pour in about 2 drops of organic orange essential oil (always make sure it's food grade) and pulse a few times until just incorporated.

Serve the mousse in small glass jars, depending on the size of the pots this recipe will make 4 to 8 servings. If you are going to serve them as dessert after a big Christmas feast I highly recommend you to use quite small jars since this chocolate mousse is very rich.

Top each mousse with creamy natural coconut yogurt or whipped coconut cream and decorate with chocolate shavings and orange zest (always make sure you use organic ones to avoid any pesticide residue).

I recommend to let the mousse (without the toppings) rest in the refrigerator to thicken before serving, preferably overnight. Leftovers will keep in the fridge for up to 3-4 days.