Imagine my surprise when I dug into my Dairy-Free Chocolate Mousse just now and the first spoonful came out shaped like a heart. I guess that's because I LOVE this dessert. Besides being airy and delicious, this mousse is and easy-peasy to make, and it satisfies my creamy-chocolatey craving like nobody's business.
Dairy-Free Chocolate Mousse
Serves 6
1/2 cup chocolate soy milk
1 1/2 cups all-natural semisweet chocolate chips
12 ounces silken tofu
1/4 cup amaretto
fine-grain sea salt
Measure the soy milk in a glass measuring cup and then place in microwave for 1 minute on High.
Measure chocolate chips into a microwave-safe glass bowl and nuke for 3 minutes at 50% power. Stir. Chocolate should be melted.
Place soy milk and melted chocolate chips in blender. Add tofu and puree until smooth. Add amaretto and sea salt and blend until combined. Pour mousse into 6 individual serving dishes. Let chill in refrigerator at least 1 1/2 hours. Mousse will set up as it cools.
Adapted from "Super Natural Cooking" by Heidi Swanson.
1 comment:
What perfect timing! I am starting to cook for a gluten and dairy free client this week. This will be the first treat I leave for them.
Thanks!!
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