Tofu Chocolate Mousse

Tofu Chocolate Mousse
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tofu chocolate mousse - robs little kitchen

Tofu Chocolate Mousse

A rich, decadent, chocolaty, dairy-free, gluten-free, eggless and vegan dessert. Ready in five minutes, not including time to chill.
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Prep Time 5 minutes
Refrigerate 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American, French
Servings 4 servings
Calories 290 kcal

Equipment

  • Food processor
  • Double Boiler

Ingredients
  

  • 2.5 oz semi-sweet chocolate pieces - You can use just one type of chocolate and it can be dairy free, if desired.
  • 2 oz dark chocolate pieces - sweeter than semi-sweet
  • 14 oz silken tofu
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla
  • 1-2 tablespoon a favorite liqueur - optional – I use Chambord, but any fruity l liqueur like Cointreau or Kahlua for a coffee flavor overtone.

TOPPINGS (OPTIONAL)

  • mint leaves
  • any berries (raspberry, blackberry, blueberry, etc.)
  • chocolate shavings

Instructions
 

  • Melt the chocolate in a double boiler or the microwave stirring every 30 seconds until fully melted. Let cool at room temperature.
  • Break up the tofu into the bowl of a food processor, add maple syrup, vanilla and liqueur (optional). Blend until very smooth. Add the chocolate and blend until well combined.
  • Spoon into 4 ramekins or glasses and refrigerate for at least 30 minutes.
  • Garnish with mint, berries and/or chocolate shavings and serve.

Notes

Leftovers can be kept in the refrigerator for 3-4 days.
Keyword dairy-free, dark chocolate, dessert, eggless, glutten-free, maple syrup, semi-sweet chocolate, silken tofu, vegan
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