Something about the richness of a mousse combined with the decadence of extra dark chocolate seem to make this recipe irresistible to vegans and omnis alike. One of the upsides of this recipe versus traditional recipes, is that it is still rich without the use of heavy cream or egg yolks, which means less tummy aches and stress on your belt notches.
- 1 package of silken tofu (~12 oz)
- 10 oz chocolate chips, about one small package. Many dark chocolate chips are vegan; check the ingredients though if this is a concern.
- 3 tablespoons maple syrup
- 1 tsp. vanilla extract; optional. Try experimenting with different liquors like Amaretto, Kahlua or Peppermint.
- Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.
- In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly.
- Add maple syrup to melted chocolate and combine.
- Put chocolate & syrup blend into processor and mix with tofu until creamy.
- Pour into very small serving dishes – this stuff is rich. Serve warm or chill until set.
- Fold in a half-cup of non-dairy whipped topping at the end
- Garnish with cut fruits
- Pour mixture into a vegan graham cracker crust and chill until set
- Use as a dip for fruit and graham crackers
- Use as icing for cake or cookies
To make a Chocolate Silk Pies, like the ones in the pictures:
For The Crust, follow the Perfect Vegan Pie Crust recipe and press the dough into mini cupcake tins, bake at 350 for about 30 minutes. Then spoon the mousse into the cooled crusts. I topped them with cashew date frosting in pretty little roses.