Dark Chocolate Mousse with Raspberry Sauce

Step 1

Make the raspberry compote:

Step 2

In a small or medium saucepan over medium heat, combine the raspberries, maple syrup, orange zest and juice, vanilla and a pinch of salt. When the mixture starts to bubble quickly, stir almost continuously until the berries break down and start to thicken, 2 to 3 minutes.

Step 3

Reduce the heat and simmer until thickened and jammy, 10 minutes. Let come to room temperature or chill in the fridge.

Step 4

Make the dark chocolate mousse:

Step 5

Melt the chocolate in a double boiler or in the microwave.

Step 6

To assemble a double boiler: Grab a heatproof bowl that can be nestled into a saucepan — it should hover above the bottom of the pan. Fill the pan with a few inches of water. Keep the water at a rapid simmer. Place the chocolate in the bowl and whisk frequently until melted, making sure no water comes near the chocolate. Whisk in the espresso powder once smooth, then set it aside to cool.

Step 7

To melt in the microwave: Chop chocolate into small pieces and heat in the microwave on high power in 30-second intervals, stirring after each round.

Step 8

Pit the dates and cover them with boiling water. Soak for 10 to 15 minutes to soften, then drain and pat dry.

Step 9

If using refrigerated tofu, scoop it out of its package and measure out 12 ounces into a bowl. Do not remove excess water.

Step 10

In a high-powered blender (or food processor), add the tofu with about 3 tablespoons of the water that has accumulated (if no water has accumulated, add about 3 tablespoons filtered water). Add the dates, maple syrup, cocoa powder, vanilla, cinnamon (if using) and 1/2 teaspoon sea salt. Blend very well until the dates are fully pulverized and the cocoa has been mixed in, stopping to scrape down the sides as you go.

Step 11

Now add the melted, cooled chocolate and blend until completely smooth and creamy. Taste, adding more salt as desired (I like an extra 1/4 teaspoon for sweet-and-salty vibes).

Step 12

Divide among 6 to 8 ramekins or small dessert glasses and chill for at least 1 hour to thicken (don't store all of it in one big container, as it has a tendency to harden).

Step 13

To serve:

Step 14

Let the mousse rest at room temperature for a few minutes, then add a few spoonfuls of compote on top of each. Store the mousse in the fridge for 5 to 6 days and the compote for up to 2 weeks.