My Famous Chocolate Mousse
This recipe is decadent enough to appeal to your harshest vegan critics –and easy enough to appease the most kitchen-phobic. This is the closest thing to real French mousse that I’ve ever tasted, and the irony is that it does not contain a drop of cream.
Cook Time 20 minutes
Total Time 20 minutes
best quality dark chocolate buttons
aspectic container of soft tofu (Not refrigerated, block tofu--that would give you a grainy texture)
Cointreau or other liqueur
Melt 1 cup of dark chocolate buttons in the microwave at 50% (about 3-5 minutes). Blend chocolate in food processor along with sugar tofu Process until smooth and creamy. HINT: Better to overprocess than to underprocess. Add liqueur.
Pour into individual serving dishes and garnish with a chocolate-covered espresso bean, fresh raspberry, chocolate button, chocolate slivers, or orange zest. Refrigerate for a few hours before serving.
Variations: Depending on your taste and your liquor stash, instead of Cointreau, you could substitute Kahlua, Grand Marnier, Amaretto, or Frangelico. If you don’t drink, you could simply eat the mousse plain, or add espresso, espresso powder, or raspberry or orange marmalade.