1⁄2 cup almond milk
1⁄2 cup dark chocolate chips
6 ounces firm silken tofu
1⁄2 cup roasted, peeled chestnuts
2 teaspoons brandy or vanilla
8 coarsely chopped chocolate-covered espresso beans
Ingredients
This dessert is a little bit different from the average heavy cream mousse, and also quick and easy to prepare. Serves 2
Chocolate Chestnut Tofu Mousse
Combine the almond milk and chocolate chips in a microwave-safe bowl and microwave on medium-high about 2 minutes, stirring midway through. Stir again once the chocolate is fully melted and the chocolate and almond milk are fully blended to a rich, milky consistency. Or you can combine he almond milk and chocolate in a small saucepan and melt gently over low heat on your stovetop. Whisk together and let cool.
Combine the chocolate mixture, tofu, chestnuts, and brandy in the bowl of a food processor and pulse until pureed and very smooth and creamy. Pour into 1-cup ramekins or small dishes. Depending on the volume your ramekins hold, the mix will fill 2 or more. (If you have extra, mousse is even yummier the second time around.)
Cover the ramekins with plastic wrap and refrigerate until thoroughly chilled, at least 2 hours.
When ready to serve, garnish with the chocolate-covered coffee beans.
Instructions
