Dark Chocolate Mousse
- 12 oz quality dark chocolate, preferably 80%
- 12 oz extra firm silken tofu
- 2 oz chocolate or coffee liquor
- 2 oz almond milk
- 1/2 tsp salt
Drain the tofu well and place it in a large baking dish. Cover with fresh water and refrigerate 8-12 hours. If possible, drain again and cover with fresh water again for 4-8 more hours.
Drain the tofu and process until completely smooth with the liqueur and milk. Melt the dark chocolate either over a heating pad or in the microwave, stirring every 20-30 seconds.
Process the chocolate into the tofu mixture and refrigerate for 1-3 hours. Whisk again until light and creamy. Serve with caramel cherry vodka sauce.