(Dairy Free) Chocolate Mousse
from Jeni*

This rich and smooth mousse is made with silken tofu. You can omit the 1/4 cup frangelico (hazelnut liqueur) for a more kid-friendly version, just add another 1/4 cup soy milk. Serve in individual cups or use the mousse to make a chocolate pie. I like to use a chocolate cookie crust, if making into a pie, but you can use any pre-baked pie crust.

Ingredients:

½ cup chocolate soy milk
1 ½ cups semi-sweet chocolate chips
12 ounces silken tofu
¼ cup frangelico or amaretto
½ teaspoon fine grain sea salt

Directions:

Heat soy milk in a small sauce pan, on medium heat until simmering 1 minute. Take off heat and let cool a bit.

Melt the chocolate in a double boiler, stirring occasionally.

Once the chocolate is melted, add the warm soy milk, stir with a whisk.

Transfer to a food processor or a blender, add salt and liqueur and blend until very smooth.

Fill individual cups or your pie shell and refrigerate for at least 2 hours. The mousse will set as it cools.

Makes 6 individual servings or one 10-inch pie.

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.