Vegan Chocolate Mousse

 

This vegan chocolate is not only so easy to make but it's also creamy and no one would guess it's made with tofu. Since it only requires three ingredients, it could also be used as a last minute dessert when you have guests suddenly over. 

INGREDIENTS
1 package(usually 349 g / 0.8 lbs) of silken tofu at room temperature and drained
100 g / 0.22 lbs roughly chopped vegan 70% dark chocolate
2-3 tbsp of natural sweetener like maple syrup, agave syrup

TOPPINGS (optional)
sour berries like raspberries, blueberries, groundcherries
chocolate shavings
fresh mint

Melt the chocolate in the microwave-safe bowls in the microwave in 30 second intervals, stirring each time until the chocolate has melted. If you don't have a microwave, you can melt the chocolate using the double boiler method, where you add a bowl with chocolate in it on top of a pot with boiling water. Stir until the chocolate has melted.

Place the silken tofu and 2 tablespoons of your choice of natural sweetener into a food processor and blend until the mixture is smooth. Add the melted chocolate and blend until everything is well combined. Taste the mousse and add the last tablespoon of the sweetener into the mixture if needed.

Pour the mousse mixture evenly into 2-4 serving dishes. Refrigerate for at least one hour before serving. 

Garnish with toppings if needed.

NOTES
If you want your mousse to have it's smooth texture, you want to use the right tofu. Silken tofu is the right one to use. In addition the tofu has to be room temperature to ensure the creamy texture.
If you're a sweet tooth, then use a vegan chocolate with a smaller percentage of cocoa in it but then adjust the sweetener accordingly.
You can really use whatever toppings you have on hand. Even frozen ones. I've found that sour berries really bring out the chocolate flavour but use whatever you like or have on hand.
This will keep in the fridge for up to 3-4 days.