Prepare to revolutionize your dessert game with a mind-blowing Vegan Nutella Espresso Cheesecake Mousse that defies all expectations! Imagine a luxuriously creamy, chocolate-rich treat that's not only completely plant-based but also takes just 20 minutes to prepare. This isn't just a dessert; it's a culinary experience that will make even die-hard dairy lovers question everything they know about vegan cuisine. Get ready to dive into a silky, espresso-infused dream that's about to become your new obsession!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup silken tofu
- 1/2 cup vegan chocolate hazelnut spread
- 1/4 cup espresso, cooled
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
Instructions
- Drain the silken tofu completely and pat dry with paper towels to remove excess moisture. This ensures a smooth and creamy texture for the mousse.
- Add the silken tofu to a high-powered blender or food processor. Ensure the blender is clean and dry before starting to prevent any unwanted moisture or flavors.
- Pour in the vegan chocolate hazelnut spread, carefully measuring to get an exact 1/2 cup. The spread will provide rich chocolate and nutty undertones to the mousse.
- Add the cooled espresso to the blender. Make sure the espresso is at room temperature or slightly chilled to prevent the tofu from warming up.
- Measure and add the maple syrup, which will provide natural sweetness and complement the deep espresso flavor.
- Include the vanilla extract to enhance the overall depth of flavor and add a subtle aromatic note to the mousse.
- Sift in the cocoa powder to prevent any lumps and ensure a smooth, consistent texture throughout the mousse.
- Blend all ingredients on high speed for 2-3 minutes, stopping occasionally to scrape down the sides of the blender. Continue until the mixture is completely smooth and creamy with no visible tofu chunks.
- Taste the mousse and adjust sweetness if needed by adding a little more maple syrup or a pinch of salt to balance the flavors.
- Transfer the mousse to individual serving glasses or ramekins, using a spatula to ensure even distribution.
- Cover each serving with plastic wrap and refrigerate for at least 1-2 hours to allow the mousse to set and flavors to meld together.
- Before serving, optionally garnish with a sprinkle of cocoa powder, a drizzle of vegan chocolate sauce, or crushed hazelnuts for added texture and visual appeal.
- Serve chilled and enjoy the rich, creamy, and indulgent Vegan Nutella Espresso Cheesecake Mousse.
Tips
- Moisture is the Enemy: Thoroughly drain and pat dry the silken tofu to ensure a perfectly smooth texture.
- Blender Matters: Use a high-powered blender for the smoothest possible mousse.
- Temperature Control: Ensure your espresso is cooled to prevent warming the tofu.
- Taste and Adjust: Don't be afraid to tweak the sweetness with a bit more maple syrup or a pinch of salt.
- Chill Out: Refrigerate for at least 1-2 hours to let the flavors meld and the mousse set perfectly.
- Presentation is Key: Garnish with cocoa powder, vegan chocolate sauce, or crushed hazelnuts for that Instagram-worthy finish.
- Make Ahead: This mousse can be prepared a day in advance, making it perfect for dinner parties or meal prep.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 8g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 0mg
