Th Best Vegan Chocolate Mousse

Ingredients

1 1/4 cup silken/soft tofu (1 300 gram package)
1 1/4 cup roughly chopped dark chocolate (about 150 grams)
1/4 cup almond milk
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
good pinch sea salt

Instructions

Begin by melting the chocolate. Place the chopped chocolate into a medium sized bowl and place the bowl on top of a small pot filled with 2 inches of water (double boiler method). Turn the stove to medium low. Stir the chocolate periodically while it melts. Alternatively, the chocolate can be melted in the microwave at 30 seconds intervals, stirring at each one.
While the chocolate is melting place the tofu into a food processor and process until smooth. Next add the almond milk, maple syrup, vanilla extract, sea salt and melted chocolate to the processor. Process until smooth, scraping down the sides with a spatula as needed. Taste and add more sweetener if desired.
Scoop the mousse into small jars. If it is eaten right away it will have the consistency of a pudding. If placed in the fridge overnight it will become firm with a consistency of a mousse. Top with your favourite fresh fruit or shaved dark chocolate. It will last in the fridge for up to 4 days. Enjoy!

Notes

*Make sure to use only soft or silken tofu, as the other types (medium and firm) will not give the same creamy consistency.

*Do not substitute the melted chocolate with cocoa powder as it will give the mousse a gritty texture. I use 70% dark chocolate. If you like sweeter chocolate feel free to use that.

*Other milks can be used instead of almond milk. Coconut milk will give the mousse a chocolate coconut flavour.

*Make sure to add the sea salt as it is key in hiding the tofu flavour!

Nutrition