Dairy Free Chocolate Mousse

This creamy chocolate mousse uses silken tofu for an amazing, tasty treat with great texture that is plant-based. You will need a blender for this simple recipe. I would definitely recommend eating this with whipped coconut cream and strawberries.

Ingredients:

2 packages of Silken Tofu (1 lb or 16oz) at Room Temperature

1 bag (9-10oz) of dairy free chocolate chips (I like using ‘Enjoy Life’ mini chips)

1 cup Icing Sugar

1 tsp Vanilla Extract

Directions:

  1. Before beginning, ensure that your tofu is at room temperature. Remove from packaging and add to your blender. Blend the tofu until smooth.

  2. Once tofu is smooth at your icing sugar to the blender. Blend again until smooth

  3. Slowly melt your chips in a microwave safe bowl. I only turn the microwave on for 20-30 second intervals and stir the chips around. This will prevent you from burning your chocolate.

  4. Add your melted chocolate to the tofu and sugar blend in your blender and blend until smooth.

  5. Add your vanilla extract and blend until smooth again.

  6. Pour your chocolate mixture into small custard bowls (you will need 9-10 bowls) or ramekin dishes.

  7. Refrigerate your mouse 1-2 hours for your mixture to set and they will be ready to serve.

Notes:

  • If your tofu is not at room temperature before making this recipe, your melted chocolate will get cold and clump up in your blender. You want everything to mix evenly so it tastes great and sets in the fridge.

  • I like to use dairy mini chips instead of the regular size morsels because they melt evenly and easily in the microwave.

  • Do not substitue granulated sugar for powdered sugar here. You will end up with a grainy texture as the sugar will not get a chance to dissolve with no heat involved.

Jorie CComment