I am an unapologetic choc-o-holic. Love the stuff. And crave it often. This recipe is perfect when I'm desperate for a chocolate fix. It's super rich and indulgent, but not full of yucky ingredients. If I keep some on hand (it stores really well for several days in the fridge), I'm never tempted to run to the store for an expensive candy bar when I'm in need of some cocoa heaven.
2 C vegan semi-sweet chocolate chips
1 C soy milk
2 boxes firm silken tofu
2/3 C agave nectar (or sweetener of your choice)
1 tsp vanilla extract
Combine the chocolate chips and soy milk in a sauce pan and stir gently over low heat until melted.
Dump tofu into blender. Add chocolate and milk mixture, sugar, and vanilla extract.
Blend until smooth.
Pour into a bowl with a lid (Tupperware works great) and chill overnight, if you can stand to wait that long...
When you're ready to eat, slice an apple and dip it into the chocolate. It's so yummy, you'll probably hum a song in my honor while you're eating it.
The great thing about this mousse is that it's very versatile. Stick it in a vegan pie crust and top it with raspberries or almonds. Add a banana and some coconut to it. Do whatever you want. It's your mousse and you can takes it how you likes it.
'Bankrupt Vegan' Tip: Vegan chocolate chips may seem like an expensive purchase, but are actually fairly easy to come by in cheap-o form. In fact, a lot of store brand semi-sweet chocolate chips are vegan. If the store brand doesn't work, just dig around the bins a little bit. You'll likely find something suitable that won't require you to drive to a health food store and shell out 5 or 6 bones. Once, when I had some extra money from a student loan in my pocket, I drove out of my way to a health food shop and paid 7 bucks for a pack of grain-sweetened vegan chocolate chips to put in the mousse. And guess what. It tasted exactly the same as the store brand chips that I paid a dollar twenty-seven for. So, don't waste your money. I'm still kicking myself over that one...