Vegan Chocolate Mousse

Stick with me. I know vegan desserts are probably not your thing, but trust me, this is good. So good that after I told our definitely-not-vegan friends that the mousse was made with tofu instead of egg whites everyone agreed that you would never know the difference had I not said anything.

I made this recipe, based on one from Cooking Light, which has been sitting in my recipe file for a long time. I am so glad I finally got around to making it as I know I'll be making it a lot in the future. You can make it in ten minutes or less, and while it chills in the fridge you can organize the rest of your meal.

Vegan Chocolate Mousse

Ingredients:
1/4 cup sugar
7 Tablespoons unsweetened cocoa
2 Tablespoons Grand Marnier

1/2 Teaspoon vanilla extract

Dash of salt

2 Packages smooth silken tofu*, drained

3 Ounces bittersweet chocolate, chopped

Add all ingredients, except the chocolate, to your food processor. Process until smooth, about two minutes.

Melt the chopped chocolate in the microwave, or on a double boiler on the stove. Add melted chocolate to the food processor and process for about a minute. Transfer mousse to the fridge and let chill for about an hour.

*silken tofu comes in different grades: smooth, medium, and firm. Use smooth silken tofu for this recipe.

--Sarah