Vegan Chocolate Mousse

Ingredients

• 6.3 oz dark chocolate (Chopped before melting; use vegan dark chocolate.)
• 24 oz silken tofu (Drained; about two 12-ounce packages.)
• 0.333 cup pure maple syrup
• 2 tbsp smooth peanut butter (Any smooth peanut butter may be used; natural or conventional both work.)
• 1 tbsp vanilla extract
• 0.125 tsp salt (A small pinch; optional.)

Steps

1. 1

   Place the chopped dark chocolate in a heatproof bowl set over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely smooth. Remove the bowl from the heat and let the chocolate cool slightly so it is warm but not extremely hot.

2. 2

   Add the drained silken tofu to a blender. Add the slightly cooled melted chocolate, maple syrup, smooth peanut butter, vanilla extract, and salt.

3. 3

   Blend the mixture on high speed for about 1 minute, stopping to scrape down the sides if needed, until completely smooth, creamy, and uniform with no visible tofu streaks.

4. 4

   Divide the mousse evenly among four serving glasses or ramekins. Smooth the tops if desired.

5. 5

   Cover each serving with plastic wrap and refrigerate for at least 2 hours, until the mousse is chilled and set rather than runny.

6. 6

   Serve chilled, either plain or topped with grated dark chocolate, berries, whipped cream, or whipped coconut cream.

Notes

The mousse can be prepared up to 24 hours in advance and kept chilled. It keeps for up to 3 days in an airtight container or covered individual servings, although some separation may occur after 24 hours; stir gently before serving to restore the smooth texture. A food processor can work if a blender is unavailable, though the mousse may be slightly less silky; stir the mixture halfway through and again at the end.

Nutrition per serving

• dessert
• vegan
• dairy-free
• vegetarian
• gluten-free
• no-bake
• chocolate
• make-ahead