If you want or need dessert in a hurry, this Mocha Mousse is for you. It takes minutes to whip up and only an hour or so to chill.
My non-vegan brother once ate two servings while we were discussing just what vegans eat. He railed on and on about just how much he hated tofu. You can probably imagine my glee when I said, “You’re eating it now. Would you like a third serving?”
– Linda Nelson
1 cup vegan chocolate chips, melted
1/2 cup cold coffee
1/2 teaspoon coffee extract
1 12.3 oz. package silken tofu (It must be silken to get the mousse’s creamy texture. It comes in an aseptic carton, and it doesn’t much matter whether you choose soft or firm.)
Melt the chocolate chips in a double boiler or in the microwave in 25 second intervals.
Add the tofu, coffee, extract, and melted chocolate to a blender or food processor, and blend or process until the mixture is smooth, scraping down the sides once or twice.
Pour into containers of your choice, and chill for about an hour, if you can wait that long!