Ingredients
1 c. Semisweet chocolate chips
1 c. Nondairy milk, such as soy milk or rice milk
2 - 12.3-ounce pkgs. Silken tofu, low-fat, drained
1 tsp. Vanilla extract
10 Strawberries, sliced (optional)
10 Mint sprigs for garnish (optional)
Directions
Place chocolate chips and nondairy milk in 1 Quart Saucepan, melt until smooth on medium low temperature. Let sit for 2 minutes. Drain excess water from the tofu. Place tofu, vanilla, and chocolate chip/nondairy milk mixture in a food processor or blender and process until smooth. Transfer into small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.
Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.
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