Chocolate Mousse with Cinnamon Cream


No-fat Vegan Chocolate Mousse with Cinnamon Cream

One of my favorite quick and super satisfying sweet fixes is mousse. Using silken or firm tofu as a base, you can build a wonderful dessert in a couple of minutes.  Today, I’ve found a way to dramatically improve my favorite flavor – Chocolate.  Using Wax Orchards spectacular fudge sauce improves both the flavor and the texture, and served with silken cinnamon cream, it is beyond luscious, and a little goes a long way!

Vegan Chocolate Mousse with Cinnamon Cream

Chocolate Mousse:

1/2 of a 1 lb. package of firm tofu (8 oz.)
3 large TBSP Wax Orchard Fudge Sauce
1 pinch salt
1 TBSP agave or grade A maple syrup

Process for 1 – 2 minutes in food processor and refrigerate at least 30 minutes.

Cinnamon Cream:

1/2 of a 1 lb. package of silken tofu (8 oz.)
1/4 C maple syrup
1 pinch salt
1/4 tsp. cinnamon

Process for 1 – 2 minutes in food processor and refrigerate at least 30 minutes.

To serve, place 2 to 3 heaping tablespoons of chocolate mousse in a nice serving glass.  Drizzle 2 to 3 teaspoons of cinnamon cream over the top and garnish with mint or fresh berries.

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