Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
Chocolate Peanut Butter Mousse
This mousse is out of the world good! It’s super quick to whip it together, and no one will ever suspect that tofu is one of it’s secret ingredients.
- Yield: 8 1x
- Category: Cookies
- 1–1/2 cups semi-sweet chocolate chips
- 1/2 cup chocolate soy milk
- 1 12.3-oz container silken firm tofu (such as Mori Nu)
- 1 cup creamy peanut butter
- 2 tbsp powdered sugar, optional or to taste
- In a microwave-safe bowl, combine chocolate chips and half of soymilk. Heat on high for 30 seconds. Stir chocolate, and heat for another 20 to 30 seconds, or just until soymilk is warm and chocolate looks partially melted. Stir until chocolate is all melted and mixture is smooth. If necessary, heat chocolate mixture another 10 seconds or as needed. Do not overheat or chocolate will burn.
- In blender or food processor, add remaining milk, tofu, melted chocolate mixture and peanut butter, blending until really smooth. Add powdered sugar, blending until smooth.
- Scoop mousse into individual serving glasses or a large serving bowl. Refrigerate for several hours and serve.
Variation: Substitute agave syrup for the powdered sugar.
Tip: The longer this mousse sits, the more mousse-like and airy it becomes. Refrigerated for a shorter period of time, the texture is similar to that of a creamy pudding.
Copyright © 2009 Julie Hasson