Chocolate Mousse with Coconut Cream - serves 4-6

This recipe began as a chocolate pie. I was out of time one evening as friends were coming over so I decided to ditch the crust and put the chocolate mousse into pretty martini glasses. I added some beaten egg whites to lighten it up and boy was it a big hit! Everyone went crazy for it and no one could believe that not only was there no dairy, but, in fact it was made with tofu!

Ingredients:

1/2 cup cashews, soaked for 1-2 hours

1 cup chocolate chips (sugar free work great here), melted

1 package silken tofu, drained

3 Tbsp. organic cacao powder

6 Tbsp. allulose (or maple syrup)

2 tsp. vanilla extract

2 Tbsp. cashew milk (or alternative dairy free milk)

1/4 tsp. kosher salt

2 egg whites + 1/2 tsp. cream of tartar (optional to make a lighter mousse)

Coconut Cream:

1 14 oz. can coconut cream, chilled in the refrigerator overnight

1/2 tsp. vanilla extract

1 Tbsp. powdered sugar/monk fruit/allulose

Directions:

1. Melt the chocolate in a double boiler or in the microwave and set aside.

2. Put the soaked cashews, silken tofu, cacao, sweetener, vanilla extract, cashew milk, salt and melted chocolate into the bowl of a blender and blend, starting on low speed and increasing to high until the mixture is completely smooth (about 1 minute in a high speed blender)

3. If you prefer a lighter mousse, whip egg whites until foamy, add cream of tartar and continue to whip till firm peaks are formed (the peaks will stand straight up when the beaters are lifted from the mixture). Gently fold egg whites into chocolate mixture until well combined.

4. Pour mixture into 4-6 dessert cups or decorative glasses and chill in the refrigerator. It will get firmer as it cools.

5. When ready to serve the chocolate mousse, prepare the coconut cream. Remove coconut cream from refrigerator and open can. The thickened coconut cream should have risen to the top. Scoop coconut cream into bowl of mixer, leaving the liquid for use in a smoothie or to drink (it is full of nutrients and tastes great!)

6. Place whisk attachment on mixer and beat for about 30 seconds.

7. Add powdered sweetener and vanilla and beat until creamy and fluffy.

8. Adjust sweetness if necessary.

9. Scoop a generous tablespoon of coconut cream onto each chocolate mousse before serving.

*Mexican chocolate mousse: add 1 tsp. Ceylon cinnamon and 1/8-1/4 tsp. cayenne

*Mint chocolate mousse: add 1 tsp. organic mint extract