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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.

Print

Orange Cardamom Chocolate Mousse

Orange Cardamom Chocolate Mousse in Orange Cups

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!

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4

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.

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46 Comments

  • Reply
    The Mrs @ Success Along the Weigh
    May 24, 2012 at 10:55 am

    I’m pretty sure you’re correct about rainbows sounding like ABBA. It just seems natural.

    • Reply
      Kiersten
      May 24, 2012 at 8:18 pm

      And it’s totally Dancing Queen, right?

  • Reply
    Rachel @ Rachel's Giveaways
    May 24, 2012 at 1:08 pm

    I love the combination of chocolate and orange, and can’t wait to try out this vegan dessert!

    • Reply
      Kiersten
      May 24, 2012 at 8:11 pm

      I hope you like it if you make it! It’s great for summer too–no cooking. 🙂

  • Reply
    Carol @ Always Thyme to Cook
    May 24, 2012 at 1:25 pm

    Looks so good. Love the combo of orange and chocolate!

    • Reply
      Kiersten
      May 24, 2012 at 8:10 pm

      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.

  • Reply
    Aylin @ Glow Kitchen
    May 24, 2012 at 3:21 pm

    this is such a creative dessert. i’ve only recently explored cardamom and i wonder where it has been all my life

    • Reply
      Kiersten
      May 24, 2012 at 8:07 pm

      Yeah, I didn’t discover cardamom until adulthood. It’s SO good in desserts!

  • Reply
    Jackie @ Domestic Fits
    May 24, 2012 at 4:30 pm

    Dairy free and so gorgeous, you are brilliant!

  • Reply
    BusyWorkingMama
    May 24, 2012 at 6:40 pm

    Beautiful presentation! I’ll forward this to my mom. She loves chocolate!

    • Reply
      Kiersten
      May 24, 2012 at 8:05 pm

      Thanks! I’m working on those piping skills. 😉

  • Reply
    Jennifer
    May 24, 2012 at 9:04 pm

    holy freakin’ yum! and your pictures are so amazing

  • Reply
    Jesica @ Pencil Kitchen
    May 24, 2012 at 9:37 pm

    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…

    • Reply
      Kiersten
      May 25, 2012 at 8:07 am

      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!

  • Reply
    Rachel
    May 24, 2012 at 9:58 pm

    I have a little one with a dairy allergy. I will have to try this for her.

    • Reply
      Kiersten
      May 25, 2012 at 8:04 am

      Have you tried soy pudding for her? They even sell it at my little small town grocery store now. It is so good!

      • Reply
        Rachel
        June 1, 2012 at 12:27 pm

        I haven’t tried it. We are so new into the allergy that I have not done a ton of looking to find her special things.

        But I did try this and it was incredible. Thanks for the recipe!

        • Reply
          Kiersten
          June 1, 2012 at 7:04 pm

          Oh, I’m so glad you liked it! It really takes a lot to convince people it doesn’t taste like tofu. 😉

  • Reply
    myfudo
    May 25, 2012 at 1:53 am

    Such a wonderful combination…beautifully presented. A must try!

    • Reply
      Kiersten
      May 25, 2012 at 8:02 am

      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. 😉

  • Reply
    Heidi @ Food Doodles
    May 25, 2012 at 1:18 pm

    This looks gorgeous! And sooo delicious 🙂 I love chocolate and orange together.

    • Reply
      Kiersten
      May 25, 2012 at 5:08 pm

      You definitely can’t go wrong with chocolate and orange!

  • Reply
    Val
    May 25, 2012 at 2:31 pm

    I’m always so weary of trying these kinds of recipes but I soooo trust your opinions. Thanks for posting!!!

    • Reply
      Kiersten
      May 25, 2012 at 5:05 pm

      Trying recipes with tofu? The shelf-stable tofu is so mild in flavor, the chocolate, orange, and cardamom are really all you taste!

      • Reply
        Val
        May 29, 2012 at 12:58 pm

        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.

        • Reply
          Kiersten
          May 29, 2012 at 1:55 pm

          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!

  • Reply
    Shirley
    May 25, 2012 at 11:54 pm

    This looks so good! I’ve never had cardamom paired with chocolate, but typically in chai like you mentioned or some Indian dessert.

    • Reply
      Kiersten
      May 28, 2012 at 6:54 pm

      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. 🙂

  • Reply
    Genevieve
    May 26, 2012 at 12:55 pm

    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 🙂

    • Reply
      Kiersten
      May 28, 2012 at 6:48 pm

      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.

  • Reply
    [email protected]
    May 26, 2012 at 4:10 pm

    This mousse is so pretty! I saw it on foodgawker and now I’ve added your blog to my blogroll! so beautiful! thanks.

    • Reply
      Kiersten
      May 28, 2012 at 6:44 pm

      Thanks so much for stopping by–I can’t wait to check out your blog too! 🙂

  • Reply
    Natalie
    May 26, 2012 at 8:04 pm

    I love the way you served this in oranges – beautiful! (and sounds delicious too!)

    • Reply
      Kiersten
      May 28, 2012 at 6:43 pm

      Thank you! I had nothing else to put them in, so the oranges were the best I could come up with. 🙂

  • Reply
    Candace
    May 28, 2012 at 6:51 pm

    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!

    • Reply
      Kiersten
      May 28, 2012 at 7:00 pm

      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.

  • Reply
    RJ
    May 31, 2012 at 11:52 am

    Oh my gosh. Yum. Your photos always look like something out of a magazine. Beautiful!

    • Reply
      Kiersten
      June 1, 2012 at 7:32 pm

      Thank you! Sometimes I enjoy photographing things as much as I enjoy cooking them. 🙂

  • Reply
    Brenda Williams
    June 1, 2012 at 12:59 am

    Perfect cookbook photo! This makes me want to lick my computer screen! You have the most amazing ideas!

  • Reply
    Anna
    February 18, 2013 at 12:42 pm

    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!

  • Reply
    Kristin
    July 1, 2014 at 1:46 pm

    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?

    • Reply
      Kiersten Frase
      July 6, 2014 at 7:10 pm

      If you want less orange flavor in it, I’d reduce the amount of orange zest.

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