ABOUT THE RECIPE:
This fabulously fluffy White Chocolate Mousse has a not-too-sweet delicate taste and smooth texture that rivals the dairy-laden version. Classic in every way, it makes an excellent finish to an elegant meal, but it’s easy to prepare, so it serves well as an afternoon snack or weeknight treat too.
Makes 8 servings
3/4 cup sweetened vanilla-flavored nondairy milk
2 tablespoons maple syrup
1 block (14 to 15 ounces) extra-firm regular tofu
1/2 teaspoon vanilla extract
7 ounces (about 1 1/3 cups) vegan white chocolate chips
Mint sprigs (for garnish)
Put the nondairy milk and maple syrup in a small saucepan and bring to a simmer over medium-low heat.
Put the tofu, vanilla, and white chocolate chips in a blender in the order listed. Pour the simmering nondairy milk over the tofu mixture, and process for 30 seconds to 1 minute, or until completely smooth. Immediately pour the mousse into eight dessert dishes, parfait-style glasses, or mini-martini glasses.
Refrigerate for 2 to 4 hours, or until completely chilled. Garnish each dessert with a sprig of mint, and serve.