Award-Winning Chocolate Mousse by Ann Green

2 – 12.3 oz containers of firm silken tofu – the kind found in the Asian food aisle
10 oz dark chocolate chips
1/2 tsp. vanilla

Melt chocolate chips in a double boiler on low – stirring occasionally.
Blend the tofu and vanilla until smooth. (I use a Vita-Mix; and usually do this in two batches.)
Add melted chocolate and blend until well combined.

Pour into bowl and refrigerate several hours or overnight. You can also put it in a graham cracker pie shell, etc. for a pie.
Without the pie shell this is gluten-free.
I like to top mine with shredded coconut and dark chocolate chips.

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