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CHOCOLATE MIDNIGHT MOUSSE CAKE

Source of Recipe

Millennium cookbook


Recipe Introduction

This dessert is very easy to make. It takes longer to clean-up than to prepare! This delightful dessert caught my attention at a previous VFP (Lori makes it with a homemade cashew crust, served with raspberry sauce). Tammy likes me to flavor the chocolate mixture with mint or orange extract instead of vanilla.

Recipe Link: www.bayareaveg.org/recipes.htm

List of Ingredients

Chocolate Mousse:

2 cups (16 ounces) nondairy chocolate chips
24.6 ounces extra-firm low-fat silken tofu
3/4 cup raw cane sugar
1 tsp. vanilla extract
1/8 tsp. sea salt



Recipe

To make the chocolate mousse:
In a double boiler over barely simmering water, melt the chocolate chips. In a blender or food processor, combine the silken tofu, sugar, vanilla, and salt. Process, then add the melted chocolate and blend for 2 minutes, or until very smooth and completely combined.

Use a Keebler ready-made graham cracker crust, and voila! A decadent,non-dairy dessert.

[Makes one 8-inch cake; serves 12]