No one will know this incredible chocolate mousse is both dairy-free and low-fat! Non-dairy chocolate chips are generally richer in flavor due to high cocoa content.
16 ounces silken tofu
1 cup non-dairy chocolate chips + 1 tsp coconut oil
Maple syrup, to taste
Pinch of salt (optional)
*I added in about 1/3 cup maple syrup to increase sweetness – additional sweetness is optional though
Double Berry Jam Ingredients:
3 cups ripe raspberries
1 cup ripe strawberries – destemmed
1/2 cup maple syrup
1/4 cup lemon juice
2-3 tsp corn starch
In a double broiler, add chocolate chips and oil. Heat until melted. Remove from heat.
Add your tofu, optional sweetener, and melted chocolate to a blender. Blend until smooth and silky.
Pour into serving dishes and chill in the fridge for a few hours – until firmed up a bit.
Mousse Tips: You can use arrowroot and or agar agar to make your mousse even more firm – but I personally like the silky texture. You can also add more chocolate chips for a deeper chocolate flavor and richer texture as well.
Dissolve the corn starch in the cold citrus liquid. Then combine all ingredients in a large pot on stove. Bring to a boil.
Reduce heat and allow to simmer for 30-60 minutes.
Pour into jar(s) and store in the fridge.
To serve, spoon jam onto individual dishes of mousse and enjoy!