As many of you discovered at the farmers’ markets this weekend, we have decided to discontinue our chocolate mousse. We want our chefs to have more time to devote to developing new recipes. You’ll find this recipe easy (and your loved ones will be all the more impressed that you made it yourself!). The hardest part is picking out your favorite dark chocolate to use…
1 Hodo silken tofu, 16 oz
1/2 cup dark chocolate chips
1 T maple syrup
1/4 t salt
1. Heat all ingredients over double boiler, stirring occasionally, just until the chocolate melts. Be careful not to overcook.
2. Pour into a large bowl. Whip with immersion blender until evenly mixed and completely smooth. Continue stirring along the surface to incorporate air for approximately 10 minutes.
3. Pour into single serving dishes and refrigerate for at least 4 hours before serving. Garnish with whipped cream or a cookie.