Sibby, makes this deep, dark, chocolatey mousse using organic tofu and Sunspire’s barley malt sweetened chocolate chips. If you can’t find these sugar-free chips in your area, you can order online, or substitute Sunspire’s unsweetened carob chips which actually have a great taste (unlike the carob from my memories). Sometimes I like the mousse less rich and chocolately, so I use about half the amount of chocolate/carob chips, but the texture will not get as firm as the full dose – your call.
- 1 package, 12 oz., silken tofu (Morinaga brand on grocery shelf)
- 1 bag, 10 oz., Sunspire Unsweetened Carob Chips
- 1 Tbsp. pure maple syrup
- 1 teaspoon vanilla extract
- 1 pinch sea salt or kosher salt
- optional: a pinch of cinnamon and cayenne pepper
- Melt the carob chips in a bowl set in a pan of simmering water, or place the chips in the top pan of a double boiler. Stir occasionally until completely melted, then remove the bowl from the water bath.
- Place the tofu, melted carob (OK if it is still warm), maple syrup, vanilla and salt in the workbowl of a food processor. Pulse to combine and purée until smooth. Pour into individual serving ramekins, cover with plastic wrap and refrigerate for at least 1 hour before serving.