The Vegan Kitchen: Chocolate Mousse with Whipped Coconut Cream (gluten free)

Vox Populi

With the holidays ahead, we love to finish off a meal and dazzle our guests with a great dessert, and what better way than to do it with chocolate mousse. The recipe below has been a hit at our holiday table for years. The recipe for whipped coconut cream is a wonderful addition to fruit, gelatos, and pies as well. The secret is to use the best ingredients you can find, particularly the chocolate, and make sure that the soft tofu is fresh.

 

Chocolate Mousse

2 ½ cups (ca. 16 oz.) of the best non-dairy chocolate or chocolate chips you can find!)

1 cup soy milk

1 pound silken tofu
 (fresh mild soft tofu, but even the vacuum packed Nigiri tofu works very well)

3/4 cup maple syrup

Chocolate shavings, for garnish

Peanuts, almonds, or cashews, for garnish (optional)

Serves 6

  • Melt the chocolate chips in the microwave on…

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