Note: this piece first appeared in the February 2006 issue of Clark Wellness ForkBytes.
You won’t believe this amazingly simple, delicious dessert is actually good for you! Silken tofu is available in aseptic, shelf-stable packages in the macrobiotic/Asian section of natural foods markets. Grain-sweetened chocolate chips are also at natural foods markets (in the baking aisle).
Serves 6 to 8
1 cup chocolate chips (grain-sweetened if desired)
1/2 cup coconut, hazelnut, or almond milk
1 12.3-ounce package firm or extra-firm silken tofu
1/2 teaspoon pure vanilla extract
1/3 cup pure maple syrup (or to taste)
1/4 cup cacao nibs (optional)
berries for garnish (optional)
Melt the chocolate chips with the coconut, hazelnut, or almond milk in a double boiler or in the microwave on a slow, reduced heat. Cool briefly. Add the tofu, melted chocolate, vanilla, and maple syrup to a blender or food processor and process until completely smooth. Place the mixture in a serving container and refrigerate at least one hour before serving. Serve topped with cacao nibs and berries, if using.
Try these delicious variations:
Mexican Chocolate Mousse: Add 1/4 to 1/2 teaspoon ground cinnamon before blending. Serve with cinnamon sticks.
Chocolate Mousse Pie: Chill the blended mixture in a prepared pie crust.
Double Chocolate-Raspberry Parfait: Layer the mousse and nibs with fresh raspberries.
