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Rate Chocolate Mousse
Avg. rating 5 from 4 votes.
# of Servings: 4
Recipe Created By: Linda Marienhoff Coss
3/4 cup semi-sweet chocolate chips
1 10.5 oz box light silken tofu, extra firm
1 tsp vanilla extract
Place chocolate chips in microwave-safe bowl. Cover with a paper towel and microwave on high until melted. Stir until smooth.
Crumble tofu into work bowl of food processor that has been fitted with the metal blade. Process until smooth and creamy, stopping to scrape down the edges of the work bowl with a spatula as necessary. Add melted chocolate chips and vanilla to tofu. Process until completely mixed, stopping to scrape down the edges of the work bowl with a spatula as necessary.
Spoon mousse into 4 small individual serving bowls. Chill for at least 1 hour before serving.
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Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com
Copyright © 2004 Linda Coss. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
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