Sharon’s amazing vegan chocolate mousse recipe is reprinted from Simple Recipes for Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.
Ingredients
- •One 14-ounce package extra-firm tofu
- •One 14-ounce package firm tofu
- •Pinch of salt
- •⅓ cup maple or agave syrup
- •10 ounces canned coconut milk
- •3 tablespoons vanilla extract
- •2 tablespoons unsweetened cocoa powder
- •2 tablespoons raw cacao powder
- •One 9-ounce bag vegan chocolate chips
- •2 tablespoons coconut oil
- •Simple Whipped Cream Topping*, optional
*Recipe for Simple Whipped Cream Topping
Preparation
In the bowl of a food processor place the tofu and salt and process until smooth. Add the maple syrup, coconut milk, vanilla, cocoa powder, and cacao powder and blend again until smooth.
In a double boiler, melt the chocolate chips and coconut oil. Add the melted mixture to the food processor and thoroughly blend.
Transfer the mixture to a large bowl, using a spatula to scrape it all out. Using a hand mixer, whip the mixture at high speed for 3 to 5 minutes to lighten it and add more air. Spoon into serving cups or shallow crystal champagne glasses and refrigerate for 1 to 2 hours, until cold. Garnish with a dollop of vegan whipped cream, if desired.