ABOUT THE RECIPE:
For adults only, this coffee-laden Crazy Coffee Chocolate Mousse really has jazzy pizzazz. Rich, creamy and super chocolaty, serve this rich offering at the close of any elegant meal and you will receive rave reviews.
Makes 8 to 10 servings
INGREDIENTS:
1/2 cup nondairy milk
1/4 cup very strong, cold coffee
3 tablespoons maple syrup
1 block (14 to 16 ounces) extra-firm regular tofu, drained and broken into chunks
1 teaspoon vanilla extract
1 cup plus 1 tablespoon 70% cacao vegan dark chocolate chips, plus 8 to 10 more for garnish
INSTRUCTIONS:
Put the nondairy milk, coffee and maple syrup into a small saucepan and bring to a simmer over medium-low heat.
Put the tofu, vanilla and chocolate chips into a blender, in the order listed. Pour the simmering nondairy milk mixture over the tofu and chocolate chips and process for 1 minute, or until very smooth and creamy and no lumps remain. Pour the mixture into 8 to 10 espresso cups or small dessert dishes.
Garnish each with 1 chocolate chip. Refrigerate for at least 6 hours before serving, or until well chilled. Serve cold. Covered and stored in the refrigerator, leftover mousse will keep for about 2 days.
Ingredients
Directions
ABOUT THE RECIPE:
For adults only, this coffee-laden Crazy Coffee Chocolate Mousse really has jazzy pizzazz. Rich, creamy and super chocolaty, serve this rich offering at the close of any elegant meal and you will receive rave reviews.
Makes 8 to 10 servings
INGREDIENTS:
1/2 cup nondairy milk
1/4 cup very strong, cold coffee
3 tablespoons maple syrup
1 block (14 to 16 ounces) extra-firm regular tofu, drained and broken into chunks
1 teaspoon vanilla extract
1 cup plus 1 tablespoon 70% cacao vegan dark chocolate chips, plus 8 to 10 more for garnish
INSTRUCTIONS:
Put the nondairy milk, coffee and maple syrup into a small saucepan and bring to a simmer over medium-low heat.
Put the tofu, vanilla and chocolate chips into a blender, in the order listed. Pour the simmering nondairy milk mixture over the tofu and chocolate chips and process for 1 minute, or until very smooth and creamy and no lumps remain. Pour the mixture into 8 to 10 espresso cups or small dessert dishes.
Garnish each with 1 chocolate chip. Refrigerate for at least 6 hours before serving, or until well chilled. Serve cold. Covered and stored in the refrigerator, leftover mousse will keep for about 2 days.