Silken Tofu Chocolate Mousse
1 lb Nasoya® or Azumaya® silken tofu
1 1/2 cup dairy-free chocolate chips, melted (see note)
1/3 cup pure maple syrup
2 teaspoons vanilla extract
1 tablespoon almond liqueur or 1/4 teaspoon almond extract (optional)
Blend tofu in food processor until completely smooth, about 2 minutes. Blend in melted chocolate chips, maple syrup, vanilla, and almond liquor. Portion into 6 serving bowls or glasses, cover the top of each with plastic wrap and refrigerate at least 2 hours before serving.
Note: Melt chocolate chips in a double boiler, stirring constantly to prevent burning, or in the microwave, on the defrost setting for approximately 3 minutes, stopping to stir at least once.
Source of recipe: Recipe provided to Nasoya® by Chef Maribeth Abrams