Layered Chocolate-Raspberry Mousse Recipe

Name: Layered Chocolate-Raspberry Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 oz. unsweetened chocolate, cut up; 2 oz. semisweet chocolate, cut up; 2 Tbs. raw (untoasted) cashew butter; 21 oz. silken tofu, firm or extra-firm; ⅔ cup granulated sugar, preferably organic; ⅓ cup unsweetened cocoa; 2 to 3 Tbs. Chambord; Fresh raspberries, optional, for garnish; 1 16-oz. bag frozen raspberries, thawed; 3 to 4 Tbs. sugar; 2 tsp. cornstarch; 1 pint fresh strawberries; 1 Tbs. Chambord or Grand Marnier; 2 Tbs. granulated sugar

Servings: persons

1 oz. unsweetened chocolate, cut up
2 oz. semisweet chocolate, cut up
2 Tbs. raw (untoasted) cashew butter
21 oz. silken tofu, firm or extra-firm
⅔ cup granulated sugar, preferably organic
⅓ cup unsweetened cocoa
2 to 3 Tbs. Chambord
Fresh raspberries, optional, for garnish
1 16-oz. bag frozen raspberries, thawed
3 to 4 Tbs. sugar
2 tsp. cornstarch
1 pint fresh strawberries
1 Tbs. Chambord or Grand Marnier
2 Tbs. granulated sugar

1
To make Chocolate-Raspberry Mousse: Melt chocolates slowly over hot water.
2
As they melt, place cashew butter in a food processor.
3
Add silken tofu and sugar, and process until smooth, stopping to scrape sides down.
4
Add melted chocolates, unsweetened cocoa and Chambord.
5
Process again until very smooth, scraping down sides as needed.
6
To make Raspberry Kissel: Drain 2 to 3 tablespoons of juice from frozen raspberries into a measuring cup.
7
Put remaining berries in a saucepan with sugar, and heat over medium heat, bringing to a boil.
8
Stir cornstarch into reserved juice to make a smooth slurry.
9
When berries are boiling, stir in cornstarch slurry.
10
When berries thicken into a thin, clear sauce, remove from heat and add additional sugar, if desired.
11
To make Macerated Strawberries: About 1 hour before serving, stem and slice strawberries crosswise.
12
Toss with 1 tablespoon Chambord and 2 tablespoons sugar.
13
Set aside, and let stand until berries absorb flavor.
14
To serve, if making a layered mousse, divide mousse mixture, Raspberry Kissel and strawberries among parfait dishes.
15
Or just divide mousse alone.
16
Cover, and refrigerate at least 1 hour before serving.
17
Top with fresh raspberries, if available.

1243

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 oz. unsweetened chocolate, cut up, 2 oz. semisweet chocolate, cut up, 2 Tbs. raw (untoasted) cashew butter, 21 oz. silken tofu, firm or extra-firm, and more.

Yes, Layered Chocolate-Raspberry Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Chocolate-Raspberry Mousse

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