Vegan Chocolate Mousse

Serves 4

Dark rich mousse, guilt free and luscious!

1 12.3 oz box silken tofu, drained
1 ¼ Cups vegan semi-sweet chocolate chips
¼ Cup pure maple syrup
1 tsp. Vanilla
2 tsp. Dark rum (for a kick!), optional
½ Cup chopped toasted almonds or other nuts for garnish

  1. Place the chocolate chips and sweetener in the top half of a double boiler. Fill bottom of double boiler with water and simmer over medium heat, stirring well, until the chocolate is melted. Set aside to cool. (If you don’t have a double boiler, simply place the chocolate and sweetener in a heat proof glass or stainless bowl and place over a saucepan that has been filled less then halfway with water and brought to a simmer)
  2. Place the tofu, vanilla and rum if using in a blender or food processor. Process until completely smooth. Add the melted chocolate and blend until well combined and creamy.
  3. Spoon mousse into individual cups, or a large serving bowl. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving.
  4. When ready to serve, top each serving with chopped nuts, if desired.