Mousse au Chocolat

 

 

 

 

Recipe for 2:

2.25 oz dairy free chocolate (chips or half a bar)
6 oz firm style tofu (3/4 cup)
1-2 tbs coconut milk

2-3 tbs maple syrup
1/2 tsp orange extract (or some Grand Marnier)
1/2 tsp rosewater
2 tbs carob powder (or grain coffee powder)
1 tsp chopped or slivered almonds
1 tsp dark chocolate powder for dusting

Place chocolate chips in a double boiler (I use two metal pots of different sizes with only as much water as needed to have the inner pot’s bottom in contact with water) and heat until the chocolate in the inner pot becomes liquid, stir occasionally.
Meanwhile place all ingredients save the almonds and chocolate powder in a food processor and work until you have a smooth mousse. Pour the liquid chocolate in the mousse and blend until the ingredients are thoroughly mixed, occasionally scraping the rim of the bowl.
Fill into small dessert cups, decorate with almond slivers and chocolate dust, or stripes of liquid chocolate if you have some left – cool until serving.  
©2012 Sabineart.com

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