Recipe | Orange Cardamom Chocolate Mousse (Dairy-Free!)

Orange Cardamom Chocolate Mousse
Sometimes I think I have a touch of synesthesia. Example? Whenever I cook or bake with cardamom, I think of fuzzy argyle sweaters. I was quite sure this was another symptom of that pesky synesthesia. Next thing you know, I’ll start tasting numbers, right? Or hearing rainbows. (I bet they sound like ABBA!) But then I realized that the reason I associate cardamom with argyle sweaters is because cardamom sounds a lot like cardigan. (Suddenly this post got a lot less interesting, huh?)

Orange Cardamom Chocolate Mousse Ingredients
Still, there’s something very warm and fuzzy about cardamom. Maybe because it’s often used in chai or in Scandinavian breads. It’s one of those strong flavors that people tend to love or hate, but I’ve always loved it. Pairing it with orange is fairly standard, but after trying it in chocolate gelato, I became enamored with the chocolate/cardamom combination–that’s what inspired this Orange Cardamom Chocolate Mousse.

I used my Dark Chocolate Pomegranate Mousse recipe as a starting point and added fresh orange juice and zest, as well as a heaping teaspoon full of cardamom. It’s enough of the spice to add a little warm and fuzzy to this vegan chocolate mousse without adding too much.

Orange Cardamom Chocolate Mousse

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4

Orange Cardamom Chocolate Mousse

Cardamom is the perfect compliment to the classic combination of chocolate and orange. This mousse is so rich and decadent, no one will suspect that it's dairy-free!

Ingredients

  • 1-3 ounce high quality dark chocolate bar, broken into pieces
  • 1-12.3 oz package shelf-stable firm silken tofu (like Mori-Nu), cut into large chunks
  • 1/4 cup orange juice
  • 1 tbsp. unsweetened cocoa powder
  • 1 tbsp. agave nectar, maple syrup, or honey (if you're not vegan)
  • 1 tsp. ground cardamom
  • zest from 1 whole orange

Instructions

  1. Place chocolate bar pieces in a microwave-safe bowl and microwave at 20 second intervals until melted (stirring after each interval). You can use a double-boiler instead if you prefer.
  2. Combine tofu and orange juice in a blender or food processor; process until smooth. Add remaining ingredients and process until well-combined. Chill in refrigerator for 1 hour before serving.

Notes

Cook time is the hour needed to chill the mousse before serving. There's no actual cooking involved.

http://ohmyveggies.com/recipe-orange-cardamom-chocolate-mousse/

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

Like what you see? Share it!

Oh My Veggiemail!

Sign up to get the latest updates from Oh My Veggies delivered to your inbox!

Comments

    • Kiersten Frase says

      Me too! My mom got me hooked on chocolate covered orange peels when I was a kid and I’ve been addicted to that combination ever since.

  1. says

    Oh dear gooodness. What have you done?! The chocolate tastes like rainbows! and I can now hear the orange! Btw, cardamon… totally reminds me of Curry. :) Jokes aside, these are such a presentable way to serve both fruits and deserts! Lovely, using oranges as the cup itself…

    • Kiersten Frase says

      Ha! And it’s funny, the only reason I used those orange cups is because I have nothing else to serve the mousse in. Everyone thinks I’m being all fancy, but I just made those cups out of desperation. :) I guess it’s time to buy some little custard cups or something!

    • Kiersten Frase says

      Thank you! Really, I only used the hollowed out orange halves for presentation because I don’t have any small dishes that I could put mousse in. ;)

      • says

        Baking recipes with tofu. :) I’m such a huge dairy lover that I’m afraid it just won’t be “the same”.

        I’m looking into doing a program that says no lactose for 2 weeks which will be hell.

        • Kiersten Frase says

          Yeah, I haven’t baked with tofu either–I’m not sure how it would turn out. But I’ve successfully used soy, almond, and coconut milk in baking without any issues. I guess it depends on the recipe, though!

    • Kiersten Frase says

      Oh, it pairs so well with a nice dark chocolate! On Saturday I saw a chocolate cardamom brownie at a bakery–I think I might have to try making that in the near future. :)

  2. says

    Even though I’m not a bit fan of chocolate desserts, I think the combination of chocolate, orange, and cardamom sounds fabulous! I’ve always been curious about puddings or mousse made with silken tofu, but I haven’t tried making one yet. Love these photos too! Have a great holiday weekend :)

    • Kiersten Frase says

      You should try making a tofu mousse–I bet you’d come up with something really delicious! I’ve only done chocolate ones, but I’ve been wanting to experiment with fruit flavors too.

  3. says

    The rainbows sounding like Abba made me laugh out loud. I’m quite sure that you are correct about that. It completely makes sense. Once upon a time I didn’t like the taste of chocolate and orange together. I think it was because I only had tasted inferior chocolate and orange flavoring. When I started enjoying dark chocolate, I tried pairing Lindt dark chocolate with slices of fresh orange and a new love affair was born. I’m a complete sucker for anything cardamom so this dessert looks absolutely fantastic to me. Beautiful photo too!

    • Kiersten Frase says

      I’ve never thought to try fresh orange with a chocolate bar like that–I’m going to have to do that! I always need a little something sweet after a meal and that would be the perfect size dessert for me.

  4. Anna says

    I make this all the time, but never thought about adding fresh orange juice and rind — takes it to a whole new level.

    The photography and presentation are glorious!

  5. Kristin says

    I enjoyed it however a lot of people who tried it recommended using less orange rind to lighten it up a bit. Maybe rind of half an orange instead would work?

If this is your first time commenting on Oh My Veggies, please take a minute to read our comment policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>