"Beyond Baking": Two-Ingredient Vegan Chocolate Mousse

Melt the dairy-free dark chocolate chips in a microwave or double boiler until smooth.

In a blender or food processor, combine the melted chocolate, silken tofu, maple syrup, vanilla extract, almond milk, and a pinch of salt.

Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

Taste the mousse and adjust sweetness if necessary by adding more maple syrup.

Transfer the mousse into serving dishes or bowls.

Refrigerate for at least 1 hour to allow the mousse to set.

Serve chilled, optionally topped with fresh berries or coconut whipped cream.

Equipment Needed

Spice Level:

Dietary