Chocolate Mousse Recipe

This chocolate mousse from The Joy of Vegan Baking by Colleen Patrick-Goudreau is absolutely heavenly! I made if for my family Christmas dinner and it was a big hit. One of the very picky children (who once cried when he found out that there were carrots in the carrot cake) even said "This is delicious! You can't even taste the tofu!". If that's not a compliment then I don't know what is! This is now my favourite dessert by far!

Note: you may have to halve the recipe and blend it in two batches - unless you have a massive blender in which case, carry on!

Serves: around 10

2 cups nondairy 'milk' or semisweet chocolate chips (I use Sweet William brand)
680g silken tofu
1 cup soy milk
1 tsp vanilla extract

1. Heat the chocolate chips in a microwave until melted, stirring at regular intervals.

2. Put the tofu, melted chocolate, soy milk, and vanilla extract in a blender or food processor and process until completely smooth - stopping every now and then to scrape down the sides of the blender or food processor and under the blades.

3. Pour into a large bowl or into individual serving bowls and put in the fridge for at least 1 hour before serving.

Happy eating! :)