Chocolate Mousse

Steps:

  1. Warm the soy milk in the microwave until hot to the touch
  2. Slowly melt the chocolate chips in a double boiler or in the microwave
  3. In a large bowl or blender, add the melted chocolate chips, the warmed soy milk and the tofu and puree with a hand blender or process in the blender until smooth.
  4. Stir or blend in the Kahlua or Amaretto (for an alcohol-free version, substitute an additional 1/4 chocolate soy milk) and a generous pinch of sea salt.
  5. Pour into a large serving bowl or individual cups and chill for at least 2 hours, the longer the better.
  6. If you'd like, serve topped with a coconut whipped topping, such as CocoWhip.

This recipe was adapted from "Dairyless Chocolate Mousse" by Heidi Swanson

Quietly Vegan

1/2 cup chocolate soy milk

1 1/2 cups vegan chocolate chips (Ghirardelli semi-sweet are an excellent choice)

12 - 14 ounces silken, soft tofu

1/4 cup Kahlua or Amaretto

fine-grain sea salt

Coconut whipped topping (optional)

This is the creamiest, most delicious mousse ever!  No one will guess it's vegan!





Serves 6

Ingredients