Cocoa Nib Mousse
  • 1 1/2cups plain soy milk
  • 1/2cup cocoa nibsplus more for garnish
  • 1/3cup honey
  • 3tablespoons cornstarch
  • 1pinch salt
  • 1 1/2cups silken tofupuréed until very smooth
  • 1/2cup dairy-free whipped toppingoptional
  • 1pint fresh raspberries
  1. Combine soy milk and cocoa nibs in a small saucepan; bring to a gentle simmer over medium-high heat and cook for 1 minute. Remove from heat, cover, and let stand for 25 minutes. Strain into a bowl, pressing nibs with the back of a spoon to extract liquid. Discard nibs and set liquid aside.
  2. In a heavy saucepan, combine honey, cornstarch, and salt, mixing to form a smooth paste. Slowly stir in cocoa nib infusion, mixing until smooth. Cook over medium heat, stirring constantly, until mixture begins to thicken, 3-4 minutes. Reduce heat and stir in puréed tofu. Cook for 2 minutes longer over medium-low heat, until thick and creamy.
  3. Transfer to four 1/2-cup ramekins. Refrigerate for several hours. Just before serving, top each mousse with a dollop of whipped topping, if desired, and garnish with berries and cocoa nibs.
Recipe Notes
Nutrition Facts
Cocoa Nib Mousse
Amount Per Serving
Calories 184
% Daily Value*
Sodium 9mg 0%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 184 cal, 35% fat cal, 7g fat, 3g sat fat, 0mg chol, 6g protein, 25g carb, 4g fiber, 9mg sodium