Chocolate Mousse

Chocolate Mousse


1 cup semisweet chocolate chips
1/2 cup fortified soymilk or other nondairy milk
1 package (12.3 ounces) low-fat silken tofu
1 teaspoon vanilla extract

Place the chocolate chips and soymilk in a microwave-safe bowl and
microwave for 1 minute. Let rest for 2 minutes. Alternatively, place
the chocolate chips and soymilk in a double boiler over gently simmering
water. Heat, stirring occasionally, until the chips are melted.
2. Transfer the chocolate chip mixture to a food processor or blender.
Add the tofu and vanilla extract and process until smooth.
3. Stored in a covered container in the refrigerator, leftover Chocolate
Mousse or Chocolate Mousse Pie will keep for up to 3 days.