Chocolate Espresso Mint Mousse Cups (Vegan, Gluten Free)

Ingredients

1 1/4 cups silken (soft) tofu 300 grams
1 1/4 cups chopped 70% dark chocolate 150 grams
3 tablespoons instant coffee see notes
2 tablespoons boiling water for the instant coffee
2 tablespoons almond milk
2 tablespoons maple syrup
1/2 teapsoon vanilla extract
pinch sea salt

Toppings

10-15 chocolate mint cookies see notes
4 sprigs of mint

Instructions

Start by making the cookie crumbs. Add the cookies to a food processor and pulse into they're a coarse crumb. Transfer to a bowl and set aside. Wipe any excess crumbs from the food processor because you will be using it again.
In a small bowl mix the instant coffee and boiling water. Stir until dissolved and set aside.
Melt the chocolate. To do this add the chopped dark chocolate to a medium sized, heat proof bowl. Fill a small pot with about 2 inches of water. Place it on the stove and sit the bowl of chocolate on top. The bowl should not be touching the water in the pot (double boiler method). Bring the pot to a simmer then turn to low. Stir the chocolate occasionally as it melts. Do not overheat.
As the chocolate is melting make the mousse. Add the tofu, maple syrup, coffee, almond milk, vanilla extract and sea salt to the food processor. Process until smooth, scraping down the sides as needed.
Add the melted chocolate to the food processor and blend until incorporated, scraping down the sides as needed.
Fill four small bowls 2/3 of the way up with the chocolate mousse. If serving immediately top with a thin layer of the cookie crumbs and add a sprig of mint and a bamboo spoon (optional). If serving later, don't add any toppings and store the mousse covered in the fridge for up to 3 days. Add the toppings before serving. The mousse will become thicker and firmer after sitting in the fridge. Enjoy!

Notes

*If you don't have instant coffee you can substitute it with strong brewed coffee or espresso. If preferred you can omit the coffee and substitute it with almond milk, but I find that coffee compliments chocolate and mint really well.

*If you can't find chocolate mint cookies use regular chocolate cookies. Make sure that they're crunchy cookies. For the mint flavor you can use mint dark chocolate or add 1/8 teaspoon mint extract, or more to taste, to the mousse.

*This recipe can easily be doubled or tripled.

Nutrition