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Mexican Chocolate Mousse

Total Time: 15 minutes, plus chill time

This rich, dairy-free chocolate mousse is given a Mexican twist with the addition of cinnamon and cayenne pepper. Serve it at your next dinner party or as a treat to yourself throughout the week. 

  • 10 oz. dark chocolate, chopped (or 1½ cups chocolate chips)
  • 12 oz. package extra-firm silken tofu
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • ⅛ tsp sea salt
  • Pinch ground cayenne pepper
  • Chopped almonds, strawberries and cacao nibs, for topping (optional)
  1. Melt the chocolate in a double boiler: Fill a small saucepan halfway with water. Place a metal bowl on top, making sure the bottom isn’t touching the water (if it is, pour out some of the water). Place the chocolate in the metal bowl and bring to a simmer over medium-low heat. Use a spoon or spatula to mix the chocolate as it melts. Once melted, remove from heat.
  2. In a blender combine the tofu, vanilla, cinnamon, salt and cayenne pepper. Blend until completely smooth. Add the melted chocolate and blend until well combined, about 1 minute, using a spatula to scrape down the sides of the blender as needed.
  3. Transfer the mouse to serving bowls and chill in the fridge for at least one hour. Garnish with chopped almonds, strawberries and cacao nibs before serving, if desired. 

Mexican Chocolate Mousse Recipe | Que Pasa


Nicole Axworthy

Author Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.