Super Simple Chocolate Mousse

2013-03-15

It’s simple. I mean it. There are only two ingredients!

Feel free to add a flavoring, such as your favorite extract or liqueur.

I scooped the mousse into small dishes and served as is, dense and creamy, but you could also whip it for a minute until fluffy.

I imagine this mousse would be lovely as a filling in some decadent frozen dessert.

11.5 ounces silken tofu (The kind in the aseptic, shelf-stable packaging.)
1 C. semisweet chocolate chips (Check the label to be sure it is free of dairy products.)

In a double boiler, melt chocolate chips, stirring often, until smooth.

In the meantime, place tofu into a blender or food processor, and blend until smooth.

Once chocolate is melted, scrape into blender. Blend with tofu until well-combined, stopping to scrape down sides as necessary.

Scoop into a bowl and allow to chill in refrigerator for at least one hour.

Once fully chilled, scoop into small cups or bowls and serve.

Recipe Type: Desserts Tags: chocolate, gf, gluten free, glutenfree, mousse, semisweet chocolate, tofu

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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