Chocolate Drizzle Popcorn

This is so simple and easy that I feel a bit sheepish about posting it as a recipe...but oh, well!  We can't seem to stop eating it, but at least it's not a pan of brownies or something, amiright?

1/2 C. popcorn kernels, popped via air or stovetop (choose your method, use a bag of microwave popcorn if you must)
1/2 C. chocolate chips
1 1/2 T. coconut oil
Salt

Spread your popped corn out on a baking sheet.  Use a small saucepan over med. low heat to melt your chocolate and oil together.  Drizzle said chocolate over said popcorn using a spoon.  Shake a little salt on top for that extra depth of flavor.  Pop the popcorn (pun intended cuz I'm in the mood) into your fridge for a few minutes to let the chocolate set.  Sit on the couch and eat it all.  :)

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.