7 ½ounces150 grams dark chocolate (chips or chopped)
1package12 ounces/345 grams silken tofu at room temperature, drained
2tablespoonscaster sugaror maple syrup/agave
1 teaspoonvanilla
Toppings (optional):
chocolate shavings
whipped coconut cream
Instructions
Melt the chocolate either in the microwave (I melt it at 30 second intervals, stirring in between) or in a heat-safe bowl over a pan of simmering water, but ensure the bottom of the bowl is not touching the water. Set aside and allow the melted chocolate to cool slightly.
Add the drained silken tofu, sugar and vailla to a blender or food processor and blend until smooth.
Add the melted chocolate and blend again until thick and smooth.
Divide the mixture between serving dishes and chill in the refrigerator for at least 1 hour, or overnight.
Serve as it is, or top with chocolate shavings, whipped coconut cream or fruit.
Store in the fridge for up to 5 days.
Notes
When choosing your sugar, make sure it is 100% vegan and contains no animal products.
You’ll also want to make sure the chocolate you use is vegan and does not contain any dairy or milk products.
It's important to make sure the tofu is at room temperature before blending to ensure a smooth and creamy texture.
When melting chocolate in the microwave, be sure to only cook in 30-second intervals while stirring in between as the chocolate can burn easily.
This recipe will not work with firm tofu, so make sure you are choosing soft silken tofu when purchasing.
To enhance the flavor and taste, use high-quality chocolate to make this vegan chocolate dessert.
Storing: You can store any leftover vegan chocolate mousse in the fridge for up to 5 days.
Freezing: Silken tofu changes texture when thawed, therefore freezing is not recommended.