Ingredients:

  • 1 lb silken tofu, drained
  • 1 cup vegan dark chocolate chips (at least 70% cacao)
  • 3 tbsp maple syrup
  • 1 tbsp unsweetened Dutch-processed cocoa powder
  • 1 tsp pure vanilla extract
  • 0.5 tsp instant espresso powder
  • 1 pinch sea salt

Instructions:

  1. Melt the dark chocolate chips using a double boiler or in 30-second intervals in the microwave, stirring until glossy and liquid. Let cool for 3-5 minutes until warm but not hot.
  2. Add the drained silken tofu, maple syrup, cocoa powder, vanilla extract, espresso powder, and sea salt into a high-speed blender or food processor.
  3. Pour the slightly cooled melted chocolate into the blender with the tofu mixture.
  4. Blend on high speed until the mixture is perfectly smooth and the tofu is completely incorporated into a glossy emulsion.
  5. Divide the mousse into individual ramekins or glass jars and refrigerate for at least 30 minutes to allow the cocoa butter to set the structure.