The one caveat-you really do need to have some kind of blending technology at your disposal. We have a super old magic bullet and that totally did the trick. Got a blender or a food processor? Even better! You need some kind of horse power for this mousse, otherwise you will not get the right consistency.
Another thing I love about this dessert is its fanciness-it's a great make-ahead dessert for a dinner party!
Well, enough of my chatter, lets get mousse-ing!
Chocolate Coconut Mousse
What you need
1 tetra pack of organic silken tofu
6-8 oz. of semi sweet dark chocolate chips -apx half a bag, or slightly more than half
1 TBSP maple syrup
1/2 tsp coconut extract
1/2 tsp vanilla extract
Trader joes roasted coconut chips or shredded coconut, to garnish
What you do
Melt your chocolate chips. You can do this in the microwave or on the stovetop, but remember to keep a close eye on things! Burnt chocolate is a tragedy!
Put the silken tofu into your chosen blending device and blend until smooth, apx one minute. Add the melted chocolate, maple syrup, coconut and vanilla extracts and blend for another minute until very smooth.
Using a spatula, transfer your mousse to your serving dishes. I used little individual ramekins, but you could serve it out from one bigger bowl just as easily. Cover with plastic wrap and refrigerate for at least one hour.
When you're ready to serve, remove your mousse, which should have firmed up nicely, and garnish with your choice of coconut chips or shredded coconut. If you've never tried the coconut chips from Trader Joes, I highly recommend them. They are a little sweet, a little salty and have a great crunch, making a perfect
contrast texture- wise, to the mousse.
I brought this dessert over to our friends house last night, and it was a big hit! I tired to take pictures of everyone enjoying their mousse, but all the pics came out blurry as a result of the chocolate mousse feeding frenzy! Show your friends you love them, make them some mousse tonight!
Namaste and Bon Appetit!