Hello, my name is Jhames

I can’t take credit for this recipe, it was given to me by my French language teacher who received this recipe from one of her former students who is a personal chef. This vegan mousse is not as light as a traditional mousse but it is just as rich in flavor.

I’ve read quite a few veg*n online forums where users try recipes with myriad substitutions because of cost or access to ingredients. I can appreciate the sensitivity to cost but honestly, a quick run to the liquor store for two airline-size bottles of Godiva liqueur will not break the bank.

Ingredients

• 10 oz dark chocolate, finely chopped
• 4-6 Tbsp maple syrup
• 1/2 cup Godiva chocolate liqueur
• 2 tsp vanilla extract
• 1/4 cup soy milk
• 1 12.3 oz package silken tofu (do not use firm tofu)

Directions

1. Use a double boiler or a bowl over a pot of water. Add the chopped chocolate, melt over low heat
2. Place tofu in a food processor and blend until a creamy consistency.
3. As the tofu is blending add the maple syrup, liqueur, vanilla, and soy milk.
4. Add the melted chocolate and blend until evenly mixed.
5. Scrape the mousse into a bowl and let it chill in the refrigerator for at least 1 hour.

Tips

• I love dark chocolate so I normally use bars that are 70% or more. I usually use more then 10 oz of chocolate but I’ve never tried more than 16 oz. Use your best judgment .
• Agave nectar or brown rice syrup may be used in place of maple syrup.
• If you do not want to use Godiva liqueur for this recipe, for whatever reason I don’t care, cold strong coffee or orange juice will also work.
• Rice or almond milk may be used in place of soy milk.
• If you have a microwave, place the chopped chocolate in a small microwave-safe bowl and set the timer for 45 seconds on full power. Wait a couple seconds for the chocolate to warm and slightly melt, then repeat. Your chocolate should be melted and ready to use.
• Always add melted chocolate toward the end of any recipe. Once melted chocolate comes into contact with moisture, it is very easy for the chocolate to harden. The texture is not pleasurable, trust.

This chocolate mousse also doubles as a decadent frosting! Simply skip the step of refrigeration and spread a layer atop a cooled cake sheet (I recommend my vanilla cake recipe). Use a serrated blade to sculpt the frosting.