Chocolate Mousse!
Ok, so I just made a vegan chocolate mousse that even my SITHLING liked. No, loved...it's all over his face now.
*shoos off to the restroom to wash up*
Anyway, skyline3way requested the recipe, so here you go, baby.
Vegan Chocolate Mousse
1 package silken (v soft) tofu
6 oz semisweet chocolate chips - I used Ghirardelli brand.
1/2 tsp of vanilla or almond extract
(can use fave alcohol here, such as Kahlua or amaretto, but I have kid, so no booze in mousse. Coffee's good too, but up it to 1 tsp!)
Set out silken tofu, drain, place in mixing bowl. Let it reach almost room temperature, blotting periodically. When it reaches near room temp, melt your chocolate chips in double boiler or in microwave on 50% power until smooth. Place tofu and melted chips in blender and blend until smooth. Place in serving dish and add 1/2 tsp of vanilla. Cover and let sit in fridge until set.
Now...I have made mousse from scratch, the regular way? With the heavy cream and the egg yolks and...omg, this is sooo much easier!
*shoos off to the restroom to wash up*
Anyway, skyline3way requested the recipe, so here you go, baby.
Vegan Chocolate Mousse
1 package silken (v soft) tofu
6 oz semisweet chocolate chips - I used Ghirardelli brand.
1/2 tsp of vanilla or almond extract
(can use fave alcohol here, such as Kahlua or amaretto, but I have kid, so no booze in mousse. Coffee's good too, but up it to 1 tsp!)
Set out silken tofu, drain, place in mixing bowl. Let it reach almost room temperature, blotting periodically. When it reaches near room temp, melt your chocolate chips in double boiler or in microwave on 50% power until smooth. Place tofu and melted chips in blender and blend until smooth. Place in serving dish and add 1/2 tsp of vanilla. Cover and let sit in fridge until set.
Now...I have made mousse from scratch, the regular way? With the heavy cream and the egg yolks and...omg, this is sooo much easier!