Tofu Chocolate Mousse with Cranberry Layer

– 300 g silken tofu, drained
– 150 g dark chocolate (dairy-free, 70% cocoa or higher), melted
– 2 tbsp maple syrup or agave syrup (about 30 g)
– 1 tsp vanilla extract (about 5 g)
– 50 g dried cranberries, chopped
– 2 tbsp orange juice (about 30 g), for soaking the cranberries
– Optional: 1/4 tsp sea salt (for added flavor)

Cranberry Layer

– 150 g fresh or frozen cranberries
– 2-3 tbsp maple syrup or agave syrup (about 30-45 g, adjust to taste)
– 60 ml water
– 1 tsp lemon juice (about 5 g)
– 1/2 tsp cornstarch or arrowroot powder mixed with 1 tbsp water (to thicken)

1. Soak the Cranberries: Place the chopped dried cranberries in a bowl with the orange juice. Let them soak for about 10-15 minutes to soften.
2. Blend the Tofu: In a food processor or blender, blend the silken tofu until smooth and creamy.
3. Add Chocolate and Flavorings: Add the melted dark chocolate, maple syrup, vanilla extract, and sea salt (if using) to the tofu. Blend until well combined and smooth.
4. Stir in Cranberries: Drain any excess orange juice from the soaked cranberries and gently fold them into the mousse mixture.
5. Chill: Transfer the mousse into serving cups or bowls and refrigerate for at least 1-2 hours to set.

Cranberry layer

1. Cook the Cranberries: In a small saucepan, combine the cranberries, maple syrup, and water. Cook over medium heat until the cranberries start to burst and soften, about 5-7 minutes.
2. Add Lemon Juice and Thicken: Stir in the lemon juice. If you prefer a thicker consistency, add the cornstarch mixture and cook for another 1-2 minutes, stirring continuously, until the sauce thickens.
3. Blend for a Smooth Layer (Optional): For a smooth layer, blend the cranberry mixture in a blender or with an immersion blender until smooth.
4. Cool: Allow the cranberry mixture to cool to room temperature.
5. Add to Mousse: Spoon the cranberry layer over the set chocolate mousse and spread evenly.
6. Chill Again: Return the mousse with the cranberry layer to the refrigerator and chill for an additional 30 minutes to set the top layer.
7. Serve: Garnish a dusting of cocoa powder.