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Mousse au Chocolat
Mousse—a perfect ending to a delicious meal, yet so much more. This mousse can stand alone as a decadent treat served anytime of day. It’s made from the creamiest soy in combination with dark chocolate and espresso for an added kick.
Ingredients
• 1 - 10.5 oz package soft plain tofu, brought to room temperature
• 3 tablespoons maple syrup
• 1 tablespoon chia seeds
• 1 teaspoon espresso instant coffee powder
• 1/2 teaspoon cinnamon
• 1 - 5.5 oz dark chocolate bar, 70% chocolate
• Flaked salt, optional
• Sweetened plain yogurt, shaved dark chocolate, raspberries, for garnish (optional)
Directions
- Drain tofu and place in high-speed blender or food processor. Add maple syrup, chia seeds, coffee powder, and cinnamon. Blend until smooth. While mixture rests, melt chocolate in saucepan over medium-low heat or in microwave, stirring until smooth and fully melted. Cool slightly.
- In blender with creamy tofu, turn motor to low and gradually drizzle in melted chocolate until fully blended and creamy. Spoon or pipe into 6 – 4 oz ramekins. Top each with a pinch of flaked salt if you wish. Place ramekins on tray, cover securely, and slide into refrigerator to chill.
- When ready to serve, drop a dollop of sweetened plain yogurt on top with shavings of grated chocolate and a couple of raspberries for garnish, if you wish.
Recipe Courtesy of Alive Magazine
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