- 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, nondairy milk may be substituted.
Try pairing this mousse with our PCC Vegan Chocolate Cake.