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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.



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