Ingredients
Scale
- 1 block firm tofu, drained
- 8 ounces semi-sweet chocolate, roughly chopped
- ½ cup non-dairy milk
- 2 teaspoons dutch process cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- In a food processor, blitz the tofu until smooth.
- Melt chocolate in a heat-safe bowl over a double boiler, or in the microwave at 15-second intervals, stirring in between intervals until chocolate is melted and smooth.
- Meanwhile, add milk and cocoa powder to a small pot over medium-low heat. Whisk until combined. Add the warmed milk mixture to the melted chocolate and whisk together.
- Transfer the chocolate mixture into the food processor with tofu, then add in vanilla extract and salt. Blitz again until everything is combined and looks smooth, 2 minutes.
- Divide mousse among four ramekins or transfer into an airtight container. Place mousse in the refrigerator for 1 hour before serving.
- Optional: Top mousse with non-dairy yogurt or whipped cream and berries before serving.