Ingredients

The following ingredients have 4 Servings
  • 14 ounces firm or extra-firm organic tofu
  • 1 teaspoon Triple Sec
  • 3 ounces dark agave nectar
  • 4 1/2 ounces semisweet vegan chocolate
  • 1/4 cup dark agave nectar

Instruction

  • Cut a slit in the tofu container and carefully pour out the water.
  • Remove the block of tofu and carefully place it on a pile of plain paper towels – about 4 or 5 sheets. (You can also do this with a clean kitchen towel or plain washcloth.) Gently press the tofu into the paper towels to remove the excess water. You may want to turn the tofu block and “blot” it on the paper towels to remove the water. Do this until your paper towel pile is completely damp. If you want, create a new pile of paper towels and repeat. The more moisture you remove, the thicker your vegan chocolate mousse.
  • Place the tofu in a food processor and whip until smooth, scraping down the sides of the bowl as needed.
  • Melt the chocolate with 1/4 cup of dark agave nectar in a double boiler or in a small saucepan over very low heat. The melted chocolate and agave set up to have the consistency of chocolate frosting.
  • Remove the chocolate from the heat and add it to the tofu mixture. Process until blended and smooth. Scrape down the bowl to make sure there are no white tofu streaks in your chocolate mixture.
  • Immediately transfer mousse to serving glasses. If served immediately the mousse will be at room temperature and fluffy. If you refrigerate the chocolate mousse, it is the consistency of cheesecake. Either way, the final product is delicious and satisfying.