Michelle’s Vegan Chocolate Mousse
- 2 cups of non-dairy dark chocolate (here I am using chips but you can use block chocolate)
- 2 TBS organic cocoa
- 1/2 cup vanilla almond or vanilla coconut milk
- 3 TBS maple syrup
- 1 1/2 packages of silken Japanese tofu
- 1/2 Tsp. arrowroot as a binder
- 1 TBS vanilla extract
- 1/4 cup granulated sweetener of your choice (organic cane, stevia, xylitol, etc)
The first thing we want to do is put our tofu in a food processor and blend until smooth. Once that is smooth, we need to melt our chocolate. You can use a double boiler or simply use two sauce pans and place a small amount of water in the bottom pan and put another pan on top of it over a low heat. While that is starting to melt, I am going to add the arrowroot and coco powder to the milk and slowly add it to the chips. While that is still melting, add the vanilla extract and granulated sweetener and the maple syrup to the tofu and blend.
…or just serve in a cup
Be sure not to burn the chocolate. When it’s done remove it from the heat and let it cool a bit and then we will add it to our tofu mixture and blend. When it’s smooth, that’s it, we are done. This only takes a short time to make and we can do other things with it, such as adding it to a pie crust like this cookie crumb crust. Let it cool overnight in the refrigerator and you have a chocolate mousse pie. But remember, chocolate makes us feel good and it does have some health benefits, but it still has calories, so it should be eaten in moderation as a treat we can feel good about!
© Michelle Harris. All recipes are for personal use only and may not be used commercially, published or reproduced without permission