- Yields: 2 pounds
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 16 ounces chocolate chips
- 16 ounces silken tofu
- 1/2 cup unsweetened soy milk (see note)
- 2 teaspoons vanilla extract
Directions
Melt chocolate chips over a water bath (a heatproof bowl set over a pot of simmering water), stirring until smooth. Or, heat gently in a microwave, stirring often.
In a food processor, combine tofu, soy milk and vanilla; blend until smooth. Add melted chocolate and blend again until smooth. Refrigerate until ready to serve or use.
Special notes:
Our bakery uses soy milk, but any unsweetened, nondairy milk may be substituted.
Try pairing this mousse with our PCC Vegan Chocolate Cake.
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