I am a chocolate mousse lover and have no food allergies whatsoever and yet, I still choose to make this egg free chocolate mousse over regular mousse. I choose this mousse because of its light and creamy texture.
300g silken style tofu
340g chocolate chips
240ml full fat milk
1/2 teaspoon vanilla extract or essence
1 tablespoon maple syrup or honey
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Directions Preparation:15min › Extra time:2hours cooling › Ready in:2hours15min
In a food processor, blend the silken tofu until smooth.
In a saucepan over a low heat, combine the chocolate chips, milk, vanilla and maple syrup. Stir continuously until the chocolate has melted. A spoon at a time, add the hot chocolate milk to the food processor and whiz after each addition.
Place in individual bowls or one large serving bowl and pop in the fridge to chill.
Vegan and Gluten Free Version
If you have a restricted diet, substitute the regular chocolate chips for vegan and/or gluten free chips or chocolate bar chopped up. Replace the milk with coconut or almond milk and remove the maple syrup or honey if your paleo diet does not allow. Usually tofu is gluten free, but give a quick double check to make sure.
If you cannot find silken tofu, regular tofu will work reasonably as well, but the end result texture may be a little different.