I did an internet search for "vegan chocolate mousse" and was delighted to see so many variations on this theme. Most use tofu as their base, although there were some that used coconut cream or avocado that I am curious to try someday. I chose a tofu-based mousse for our Valentine's Day dessert, just because it seemed like it might be lower in calories than some of the other options, and I am not sorry I tried it. Well, maybe I am sorry, because it was ridiculously yummy, and even more ridiculously easy.
Here is what I did:
First, I threw about 10 ounces of dark chocolate chips into a small saucepan and put it on the stove on the lowest heat setting. I stirred the chocolate at least once a minute while it slowly melted. You can, of course, use a double boiler here, if you're a purist, or, on the other end the spectrum, you could just as easily use the microwave to melt the chocolate as long as you use a very low power setting and stir often. The key with chocolate is to never let it get too hot.
While the chocolate was melting I threw the rest of the ingredients in the food processor:
1 12 ounce block of silken tofu (I used firm, but soft would be even better)
1 tsp vanilla
1 tablespoon brandy, kahlua, or creme de cacao (this is optional, but adds a lot of flavor)
1/4 cup non-dairy milk (I used unsweetened almond milk, but any almond or soy or rice milk would do)
pinch of sea salt
I pureed all of the above in the food processor until it was very smooth and silky. Once the chocolate was totally melted, I scraped it into the food processor, and blended it in to the pureed tofu mixture. I processed everything together until it reached a lovely light fluffy "mousse-like" texture, and then I spooned it into little serving cups. This made about eight portions (or six really generous portions.)
For the garnish, if you so desire, all I did was melt a little bit of dark chocolate, drizzled it onto a sheet of parchment paper in "heart" shapes, and then sprinkled the hearts with candy sprinkles. After a couple of hours the chocolate set up and could be gently removed from the parchment paper and used to decorate the mousse.
