Silken Chocolate Mousse

This recipe is almost too easy to be true  and non-vegans will be truly astonished when they try this amazing mousse. It is very rich, so serve it in small bowls.

MAKES: 4 large or 6 small servings

INGREDIENTS:

• 1 (12-oz.) package silken tofu, room temperature, drained
• 10 oz. semisweet vegan chocolate
• 3 tbsp. maple syrup
• 1 tsp. vanilla extract
• 2 tbsp. amaretto or a few drops almond extract
• Fresh raspberries and mint leaves, to garnish

INSTRUCTIONS:

1. Beat the silken tofu by hand or in a food processor until it becomes smooth.
2. In a double boiler, melt the semisweet vegan chocolate, stirring frequently until it becomes smooth and fully melted.
3. Add the melted chocolate to the tofu.
4. Pour in the maple syrup, vanilla extract, and amaretto or almond extract.
5. Beat the mixture by hand until all the ingredients are well combined.
6. Pour the mixture into small serving dishes or ramekins.
7. Chill the dishes in the refrigerator for at least 30 minutes to allow the mousse to set.
8. Serve the chocolate tofu mousse garnished with fresh raspberries and mint leaves.
9. Enjoy the rich and creamy chocolate tofu mousse as a delightful dessert.

VARIATIONS:

CHOCOLATE MOUSSE FRENCH-STYLE 

• Prepare the basic recipe, using 2 tablespoons cognac in place of the amaretto.

CHOCOLATE ORANGE MOUSSE 

• Prepare the basic recipe, using 3 tablespoons grand marnier, triple sec, or orange juice in place of the amaretto and vanilla.

CHOCOLATE MOUSSE DIP WITH PINEAPPLE AND STRAWBERRIES 

• Prepare the basic recipe. Serve warm as a dip for chunks of pineapple and whole strawberries.

PEANUT BUTTER CHOCOLATE MOUSSE PIE 

• Prepare the basic recipe. Take one small prepared tart base, spread with a thin layer of peanut butter, and top with the chocolate mousse.

CHOCOLATE TRUFFLES 

• Prepare the basic recipe, using 2 cups confectioners’ sugar in place of the maple syrup. Chill the mixture for 2 hours, then, working quickly, roll the mixture into small balls. Roll them in cocoa powder, confectioners’ sugar, or shredded coconut. Drop truffles into candy cups to serve.