Vegan Chocolate Mousse

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Bittersweet, light and creamy with tiny, delightfully crunchy chocolate bits. This mousse can also be used as a cake frosting or filling.

Ease: super quick Type: dessert Prep Time: 10 minutes Total Time: 10 minutes Yield: 6 - 8 servings

Cook's notes

Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine.

In the processing of evaporated cane juice molasses is separated from the sugar. The evaporated cane juice from Wholesome Sweeteners is the best I found. It is organic, is minimally processed, and has no chemicals.

Please do not confuse soft or regular tofu with firm or super firm or any other type of tofu. Regular is slightly softer than firm. Soft tofu is softer than regular and acceptable for this recipe.

It is very important that you buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.

Ingredients

1/2 c - 10 T (to taste) organic evaporated cane juice
20 oz. soft or regular tofu
2 t vanilla
8 -12 oz. (to taste) unsweetened baking chocolate

Steps

• In your food processor, combine 1/2 c cane juice, vanilla and tofu. Whirl until the mixture is absolutely smooth, scraping the sides frequently.
• Melt 8 oz. of the chocolate in a double boiler, microwave (on a very low power) or over an extremely low heat on the cook top (some commercial style cook tops have a heat setting this low.) Careful not to burn or boil the chocolate. You want to heat until most, not all, of the chocolate is melted. Then stir briskly to melt the remainder.
• Add the melted chocolate to the tofu and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to solidify. This is okay because this is what gives you the tiny chocolate bits.
• Scrape down the sides and taste the mousse to determine if you want to add more sweetener or chocolate. (My family likes it best with the maximum sweetener and maximum chocolate.) Scrape the mousse to a mixing bowl. If more chocolate is desired, pulse the remaining 4 oz. of chocolate, unmelted, in the processor until finely chopped.
• Spoon the mousse into your most beautiful wine or champagne glasses. Serve cold.

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