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Vegan: Amaretto-Spiked Chocolate Mousse

Source of Recipe


Heidi Swanson



List of Ingredients



• ½ cup organic chocolate soy milk (such as VitaSoy Rich Chocolate Soy Milk)
  
• 1 (9- or 10-ounce) bag semisweet vegan chocolate chips
  
• 12 ounces silken tofu
  
• ¼ cup Amaretto or almond-flavored liqueur *
  
• ¼ tsp natural pure almond extract
  






Instructions



1. Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from the heat and let cool a bit while you melt down the chocolate chips.
   
   
2. You can melt the chocolate chips in a double boiler, or if you are like me, and don't own a double boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer; place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally, until completely melted. Remove from heat.
   
   
3. Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand blender or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed. Chill in the big bowl (or in individual bowls) for at least 1½ hours, the longer the better. The pudding will set up nicely as it cools.
   
   Makes 6 decadent servings.
   
   






Final Comments


* For an alcohol-free version, just omit the Amaretto and substitute an equal amount of the chocolate soy milk. So, you would use ¾ cup soy milk total.