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Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
The dark chocolate flavor and ultra-creamy consistency of this tofu-based mousse rivals any traditional dairy chocolate mousse.
Prep time: 5 to 7 minutes
Cook time: 2 minutes
Serving size: 2/3 cup
Yield: 4 or 5 servings


• 1 (12-oz.) pkg. vegan chocolate chips
• 2 (12-oz.) pkg. firm or extra-firm silken tofu
• 1/3 cup cocoa powder
• 1/3 cup maple syrup
• 1 tsp. pure vanilla extract

In the top of a double boiler over medium heat, cook chocolate chips for 1 or 2 minutes or until melted. Or place chocolate chips in a small glass bowl, microwave for 1 or 2 minutes or until chocolate chips just begin to soften, and stir until smooth. Let cool slightly.

2. Place torn in a food processor fitted with an S blade, and process for 1 minute or until completely smooth. Add melted chocolate chips, cocoa powder, maple syrup, and vanilla extract, and process for 1 minute or until thoroughly blended. Scrape down the sides of the container with a rubber spatula, and process for 15 more seconds.

3. Transfer mixture to a glass bowl, cover, and place in the refrigerator to chill for 1 hour. Serve cold or at room temperature, plain or garnished as desired with Nut Whipped Topping (see recipe earlier in this chapter), fresh berries, toasted shredded coconut, or chopped nuts or chocolate.

Variation: You can make fruit-flavored tofu mousse by replacing the vegan chocolate chips and cocoa powder with 2 cups fresh or frozen sliced fruit or berries.

Thyme-ly Tip: You can also use this tofu chocolate mousse as a pie filling. Pour it into a prebaked piecrust or store-bought or homemade vegan graham cracker crust or chocolate cookie crust. Chill for several hours and then deco- rate the top with berries, sliced bananas, toasted coconut, chopped nuts, or chocolate.


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