Chocolate Chai Mousse with Berries
A creamy dairy-free dessert with aromatic spices and fresh fruit
Why This Recipe Works
Silken tofu provides a surprisingly creamy base for this dairy-free mousse, which relies on chai spices and a hint of black tea to balance the richness of dark chocolate. Prepare it at least four hours in advance to allow the texture to set and the aromatic spices to fully bloom.
Instructions
Set up a double boiler by filling a medium saucepan with a few inches of water and bringing it to a boil. Reduce the heat to low to maintain a steady simmer and place a heatproof bowl on top, making sure the bottom of the bowl does not touch the water.
Add the chocolate, maple syrup, milk, chai masala, and tea leaves to the bowl. Stir continuously with a spatula until the chocolate is fully melted and the mixture is glossy and smooth, about 3 to 5 minutesβbe careful not to let any steam or water enter the bowl, which would cause the chocolate to seize.
Combine the melted chocolate mixture, tofu, vanilla, and salt in a blender. Process until the texture is completely smooth and looks like a thick, aerated cream, then taste and adjust the spices or sweetener if needed.
Divide the mixture among serving cups and cover them. Refrigerate for at least 4 hours to allow the mousse to set and the flavors to deepen.
Serve chilled with fresh berries piled on top.
π½οΈ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Keep refrigerated in an airtight container for up to 3 days.
Can I make this ahead of time?
This dessert must be made at least 4 hours and up to 12 hours before serving.
