Vegan Chocolate Mousse
A light take twist on your classic chocolate mousse. A heavenly scent and creamy texture; a perfect blend of sweet and fluffy. Click here for the recipe.
Thanks to Mimi Clark for the delicious recipe!
12.3 oz. box Organic Mori Nu Firm tofu, drained
6 Tbs. Wholesome Sweeteners organic, fair trade sugar*
4 oz. (1 bar + 4 squares) Alter Eco Dark Chocolate,* broken into small pieces
2 tsp. extract of choice (vanilla, orange, almond, mint)
dairy-free milk as needed
Puree tofu, sugar, and flavoring in a blender or food processor for 2 minutes until smooth and creamy. Melt chocolate over a double boiler with simmering water, taking care not to allow steam to touch the chocolate. Alternatively, microwave chocolate at 20 second intervals until melted. With machine running, pour chocolate into tofu mixture and process until smooth. If mixture is too thick, drizzle in dairy-free milk until desired consistency is achieved. Refrigerate mousse for at least 2 hours for optimum flavor.
*Tips: Try Alter Eco Dark Quinoa for extra crunch, Crystallized Orange Peel, Dark Mint, Dark Almond, or Dark Cacao, and vary the extract accordingly. If using agave, brown rice syrup, or maple syrup, start with 3 Tblsp. and adjust as needed. Use mousse to fill and/or frost cakes, or freeze in popsicle molds!