Rich vegan chocolate mousse made with silken tofu and creamy peanut or nut butter for an indulgent, savory-sweet, silky-smooth dessert you’d never guess is dairy-free.
Ingredients
- 6.3ozdark chocolatechopped (melted); approx. 180 g
- 24ozsilken tofudrained; approx. 600 g (about two 12-oz packs)
- 0.3cuppure maple syrupapprox. 80 mL (80 g)
- 2tbspsmooth peanut butterapprox. 32 g
- 1tbspvanilla extractapprox. 15 mL
- 0.1tspsaltsmall pinch
Method
- 1In a heatproof bowl set over (or in) a gently simmering pot of water, melt the chopped , stirring occasionally until smooth. Remove from heat and let cool slightly.
- 2In a blender, combine the drained , melted chocolate, maple syrup, peanut butter, , and . Blend on high until completely smooth, about 1 minute.
- 3Divide the mousse evenly among four serving glasses or ramekins. Cover each with plastic wrap and refrigerate for at least 2 hours, until set and no longer runny.
- 4Can be prepared up to 24 hours in advance—keep chilled until ready to serve.
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