Spring weather is starting to creep in, which clearly calls for celebration. Chocolate mousse anyone?
Even if you’re still freezing your butt off wherever you might reside, it’s hard to say no to that question.
Chocolate mousse, for the win. Always.
This particular vegan variation feels like a favorable surprise. Inside lays a whole carton of tofu yet, its taste goes undetected. Instead, the tofu bestows a wonderfully silky texture, so creamy that you’d swear there was actual cream in this recipe.
But alas there is not, nor do you need any cream to make this mousse feel as rich as any of its dairy-filled counterparts.
Let’s celebrate that, too.
Heavenly chocolaty and smooth, this mousse is a winner. Throw it in the freezer an hour before serving, and it becomes even better. Finish it off with some fruit to lighten up its richness, and voila.