Crafted by Chef Wendy Zeng, this infused vegan chocolate mousse is a sophisticated, dairy-free dessert that combines silky texture with the premium quality of Kiva chocolate. Whether you are a plant-based connoisseur or simply looking for an elegant, low-effort treat, this mousse delivers a rich cocoa experience with a precise 5mg THC dosage per serving.
Prep time: 10 mins | Set time: 2 hours | Total time: 2 hours 10 mins Yield: 6 Servings | Dosage: 5mg THC per serving
Ingredients
-
Kiva Hemp Chocolate: 6 pieces (30mg THC total).
-
Dark Chocolate Chips: 1 cup (170g), preferably high-quality like Callebaut.
-
Silken Tofu: 1 16oz package, drained.
-
Unsweetened Cocoa Powder: ¼ cup (preferably Scharffen Berger).
-
Maple Syrup or Agave Nectar: ¼ cup.
-
Vanilla Extract: 1 teaspoon.
-
Sea Salt: ¼ teaspoon.
Instructions
1. Prepare the Double Boiler
To melt the chocolate gently, create a double boiler by heating about 2 inches of water in a small saucepan over medium-low heat. Once the water reaches a simmer, place your Kiva chocolate and dark chocolate chips in a heatproof mixing bowl and set it over the water.
2. Melt and Cool
Melt the chocolate over low heat, stirring occasionally. Once fully smooth, take the bowl off the heat immediately and set aside to cool slightly.
3. Blend the Base
Add the drained silken tofu, cocoa powder, maple syrup (or agave), vanilla, and salt to a blender. Blend until the mixture is completely smooth and creamy.
4. Fold and Chill
Gently fold the cooled, melted chocolate into the tofu mixture until fully incorporated. Pour the mousse into glassware or ramekins and chill in the refrigerator for at least 2 hours to set.
5. Serve with Elevated Toppings
For a truly gourmet presentation, consider these optional pairings:
-
Classic: Coconut whipped cream, fresh berries, and mint.
-
Savory-Sweet: Vegan whipped cream, toasted hazelnuts, olive oil, and sea salt flakes.
-
Rich: Bourbon cherry reduction and crunchy cocoa nibs.
Meet the Chef: Wendy Zeng
Chef Wendy Zeng is a Los Angeles-based culinary artist and community organizer known for her vibrant, cultural, and cannabis-infused dining experiences. Born in Chengdu, China, and raised in Memphis, Tennessee, her cooking style beautifully weaves together the bold flavors of Sichuan Province with the soulful comfort of the American South.
A rising star in the "cannabis hospitality" scene, Wendy is the founder of Drizzle Catering and famously earned her crown as a winner on Food Network’s Chopped 420. Through her thematic pop-ups and supper clubs, she aims to destigmatize cannabis use by focusing on community, history, and the highest quality ingredients.
Follow Chef Wendy Zeng:
-
Website: Drizzle Catering
-
Instagram: @wenyerhungry
Elevate Your Kitchen with Kiva
Since 2010, Kiva Confections has been the pioneer of premium, precisely dosed infused edibles. Our legacy is built on a commitment to quality, craft, and the art of the edible—from our award-winning chocolates to our expertly crafted gummies and mints.
If you enjoyed this recipe, discover our full collection of chef-inspired desserts and barista-quality drinks featuring the same gold-standard infusion found in all our products.
👉 Browse the Kiva Recipe Collection: Premium Hemp-Infused Treats
