- 16 ounces chocolate chips
- 16 ounces silken tofu
- 1/2 cup unsweetened soy milk (see note)
- 2 teaspoons vanilla extract
Melt chocolate chips over a water bath (a heatproof bowl set over a pot of simmering water), stirring until smooth. Or, heat gently in a microwave, stirring often.
In a food processor, combine tofu, soy milk and vanilla; blend until smooth. Add melted chocolate and blend again until smooth. Refrigerate until ready to serve or use.
Our bakery uses soy milk, but any unsweetened, non-dairy milk may be substituted.
Try pairing this mousse with our PCC Vegan Chocolate Cake.