Dairy-Free Chocolate Mousse
Easy, gluten-free, & limited in added sugar! It is a delicious, very chocolatey dessert!
- 4 oz. Dark chocolate, roughly chopped 70% dairy-free dark chocolate chips or Ghirardelli dark chocolate chips.
- 12 oz. Organic silken tofu, one package Drained, let sit for a few minutes until it's at room temperature.
- 2 Tbsp. Maple syrup
Melt the chocolate in the microwave in 30-second intervals, stirring each time, until the chocolate is melted. Set aside to cool.
Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Once blended, add the melted but cooled chocolate and combine well.
Scoop the mixture into four ramekins or serving glasses.
Refrigerate for 30 minutes.
To serve, garnish with chocolate shavings, raspberries, blackberries, and a sprig of fresh mint.
Leftovers will keep in the fridge for up to 3 or 4 days.
This mousse is rich, creamy and delicious! You can a little peanut butter powder if you like the combination of chocolate and peanut butter.
Other Toppings to Try: Berries (strawberries, raspberries, blackberries), chocolate shavings or mini chocolate chips, and slivered almonds are all great options.
1 Serving : Calories 222; Fat 13.4g - saturated Fat 6.6g; Total Carbs 22.8g - Fiber 2g- Sugars 17.3g; Sodium .9g; Protein 7g