Mint Chocolate Mousse

"Dewicious!" according to my son.



My daughter also loved it, I'm getting ready to create another batch (it went that fast!), and it has allowed a friend to enjoy tofu just a bit more.  That's how good this is.

Rich, creamy, and thick minty-dark-chocolatey mousse...without a hint of tofu flavor.

Mint Chocolate Mousse

12.3 oz pkg firm silken tofu, shelf-stable

3 TB unsweetened baker's cocoa powder
1/3 c granulated sweetener of choice (Missing from ingredient photo, below.  I used evaporated cane juice.  Other suggestions: raw cane sugar or maple sugar.)
1/2 tsp xantham gum (thickener)
1 tsp peppermint flavor
1/3 c vegan chocolate chips (I use Enjoy Life.)
1 TB coconut oil
pinch sea salt

Gently melt chocolate chips and coconut oil together - either low heat on stovetop or by microwave.

Place all ingredients in a food processor and blend for 1 minute.  Remove lid, scrapes sides, return lid and process additional minute.

Spoon into one large bowl or several small bowls and chill well before serving. 

*I served our mousse with MimicCreme Whipping Cream - Non-Dairy, Non-Soy - and a dash of the unsweetened cocoa powder.
*You can definitely change up the flavor based on the extract used.  Keep it simple and use vanilla.  Fruit it up by adding raspberry or orange flavors.  Peanut butter would be a delicious version as well!