Chocolate Chocolate Chocolate Mousse

This was SO easy, and turned out to be really good! And if you use dark chocolate chips, it’s vegan! I doubled everything and I still only ended up with 3 glasses of this (glass is pictured). The recipe doesn’t say what to do after you have made it (and mine was a tiny bit runny), so I portioned it all out in the glasses and put them in the fridge for a couple of hours. They really firmed up and the texture was like a really good pudding. I topped them with whipped cream and few chopped pecans. Mmmm.

rating: 9

Chocolate Chocolate Chocolate Mousse

serves 2-4


1/2 package Mori-Nu silken-firm tofu (or 6 oz silken tofu)
1/2 tsp cocoa powder
3/4 c chocolate chips, or 1 and 1/4 chocolate bars in the flavor of your choice (3-oz bars) (or you can use my sugar-free chocolate chip recipe)
1/2 tsp pure vanilla extract
1 tbsp milk of choice (I used almond milk)
1/16 tsp salt
1-2 tbsp agave or other sweetener


Melt the chocolate, either on the stove or in the microwave. Then throw everything into a Magic Bullet or food processor and blend until super-smooth. (I used a Magic Bullet. If your food processor is really big, or if you’re using a blender, it might be a good idea to double the recipe in order for the contents to blend.)

photo 4

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