Tofu Chocolate Mousse Cups No-Bake Finish

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 12 oz silken tofu, drained
• 8 oz dark chocolate chips
• 2 tbsp unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 2 tbsp hot brewed coffee or water
• 1/2 cup coconut cream, chilled
• 1 cup fresh berries for topping
• 2 tbsp shaved chocolate for garnish

Instructions

1. 1Place the chocolate chips in a heatproof bowl that will fit inside a slow cooker or use the slow-cooker insert if it is ceramic-safe for melting.
2. 2Add an inch of water to the slow-cooker base, set the bowl inside to create a gentle double boiler, cover, and melt the chocolate on HIGH for 20 to 30 minutes, stirring once or twice until completely smooth.
3. 3While the chocolate melts, blot the silken tofu with paper towels to remove excess moisture.
4. 4Add the drained tofu, cocoa powder, maple syrup, vanilla, salt, and hot coffee to a blender.
5. 5Pour the melted chocolate into the blender and blend on high until ultra-smooth and glossy, scraping down once; the mixture should look like thick pudding.
6. 6Taste and adjust sweetness if needed, then divide the mousse among four small cups or jars.
7. 7Whip the cold coconut cream to soft peaks and spoon a dollop onto each mousse cup.
8. 8Cover and refrigerate at least 2 hours or until fully set and chilled.
9. 9Just before serving top with fresh berries and chocolate shavings.
10. 10Serve cold straight from the cups.
11. 11The mousse keeps covered in the refrigerator up to three days.
12. 12For a firmer set, chill overnight.