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Dark Chocolate Mousse

May 12, 2013



This is what your cup will look like after you make it….gone!


1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/2 cup almond milk
2 tsp. vanilla
6 Tablespoons superfine sugar


Put the chopped chocolate, cocoa powder, in a double-boiler and melt until smooth.  Add in 1/2 cup almond milk, sugar, and vanilla. Stir until combined then remove from heat.  Puree the tofu in a food processor or blender until smooth.  Add the chocolate mixture to the tofu and puree until well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.  Top with fresh raspberries or strawberries and serve.

Yield: 5 servings (serving size 1/2 cup of mousse)


From → Dessert

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