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



1. 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.

*I always make sure that the tofu is "non-GMO". It's a great way to sneak in more plant-based protein. This is filling too. Just make sure to wait a full 24 hours before serving.

-By Charity Lighten
(one of the whole food mommies)