Vegan Chocolate Mousse Cake: A High Protein and Plant-Based Version of a Marquesa de Chocolate
Aug 21, 2024This dessert is inspired by the classic marquesa de chocolate that is served in so many family gatherings in my home country of Venezuela.
Traditionally a layered and chilled no-bake cake made with melted chocolate and graham crackers, each family has their own version of making it. Some with a darker and firmer chocolate sauce, others with more of a pudding-like consistency and a sweeter taste.
What's common between all of them is the layering of tons of chocolate goodness, and softened graham crackers in milk. Then chilling it so it transforms into this tightly packed layered goodness.
Today I'm teaching you my version of a marquesa de chocolate vegana, aka, a vegan chocolate marquesa, only it's made with chocolate mousse, so I call it a mousse-quesa. We're using dates to sweeten the plant-based chocolate mousse and tofu to give us the most perfect texture, making this not only a vegan but also a high protein dessert. What could be better?!
Let's get to it!
Enjoy the video, printable and written recipe below!
PDF PRINTABLE RECIPE
VEGAN CHOCOLATE MOUSSE CAKE: A HIGH PROTEIN VERSION OF A CHOCOLATE MARQUESA
Yield: 4 - 6 servings ⎮ Prep time: 15 minutes ⎮ Cook time: None ⎮ Chilling time: 3-4 hours or overnight
Ingredients:
For the chocolate mousse:
- 1 & 1/2 cups non-dairy milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 10 medjool dates, pitted
- 1/2 cup cacao powder
- 500 gr (17.6 oz) firm tofu (NOT silken tofu)
For assembling the mousse-quesa:
- 1/2 cup non-dairy milk
- 1/2 teaspoon vanilla extract
- 230 gr (8 oz.) vegan graham crackers
- Extra cacao powder for dusting the top
- Optional: Fresh berries and mint for decoration
Directions:
1. Add all the ingredients of the mousse to a blender starting with the milk, and blend everything until very creamy and smooth. Set aside.
2. In a bowl, whisk together the 1/2 cup non-dairy milk and 1/2 teaspoon vanilla extract.
3. In a small and tall casserole dish or pyrex dish (or alternatively in individual jars or glasses), start layering the dessert: dunk the graham crackers in the milk and vanilla mixture and make a layer of them in the bottom of the casserole dish. Add a thick layer of the mousse, and repeat until you’ve reached the top with a final layer of mousse.
4. Cover and chill in the fridge for 3-4 hours or overnight.
5. Right before serving add a generous dusting of cacao powder over the dessert using a small colander to sift it and if desired top with fresh berries and mint leaves just for a pop of color. Spoon out the dessert and serve in bowls and enjoy!
🧑🍳
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