Layered Chocolate Raspberry Mousse

Ingredients

• 10.582 oz silken tofu
• 7.055 oz melted dairy-free dark chocolate
• 2 Tbsp granulated sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cardamom
• 1 1/2 cup fresh raspberries
• 2 cup fresh raspberries
• 1/2 cup vegan whipping cream
• 2 Tbsp granulated sugar
• 1 Tbsp cream stabilizer

Instructions

1. 1

   Add the chocolate mousse ingredients to a food processor. Blend until smooth.

2. 2

   To each of the serving glasses, add ¼ cup of raspberries. Lightly mash the raspberries with the back of a spoon or tamper.

3. 3

   Reserve about ¼ of the blended chocolate mixture in a bowl. Divide the remaining between your glasses over the mashed raspberries. Place the glasses in the fridge while preparing the next layer.

4. 4

   Add all of the whip ingredients to a large bowl. Whip with an electric hand mixer until stiff peaks form, about 7 minutes. Reserve some of the whipped cream as a topping if desired.

5. 5

   Then add the reserved blended chocolate mixture to the remaining whipped cream and gently fold together.

6. 6

   Remove the cups from the fridge and add some whole raspberries as the next layer.

7. 7

   Then divide this whipped chocolate mousse between the glasses.

8. 8

   Top with the reserved whipped cream and any desired garnishes. Enjoy!