Chocolate Mousse

In the American ideal of a fancy dinner the grand finale is often that ineluctable chocolate mousse – first premiered in America in 1892 at the Madison Square Garden Food exposition and consuming American housewives and chefs alike with dreams of french decadence on a plate ever since. Being vegan does not mean losing out on chocolate mousse. It is equally simple to make, perhaps even simpler, and equally delicious, perhaps even…but wait. You’ll have to try for yourself.

one package of silken tofu
8 oz of vegan chocolate chips
2 oz. of unsweetened Guittard chocolate discs
1 teaspoon vanilla
2 tablespoons soy or almond milk
1 tablespoon maple syrup (optional)

Melt the chocolate in a microwave or double boiler, or cheat like I do and put them directly on the flame in a covered saucepan and turn off the flame as soon as they start melting, letting them sit in heated pan until ready to stir into melty mass. Put the chocolate, tofu, vanilla and soy milk in food processor. Blend. Mousse.

Variations: Depending on how deep you like your chocolate adjust the proportions of chocolate chips to unsweetened chocolate discs. The discs add deeper chocolate tones.
For adults only: a pinch of cayenne and a pinch of cinnamon.