Vegan recipe: Spiked Vegan Chocolate Mousse

Serves: 6

1/2 cup chocolate soy milk (regular or light)

1 (9 or 10 ounce) bag  semisweet vegan chocolate chips, not carob chips

12 ounces silken tofu, firm

1/4 cup amaretto, Kahlua or liqueur of your choice (or sweetened coffee in your favorite flavor)

Pinch of salt

2 tablespoons sugar

1/4 teaspoon pure almond extract

Heat milk in microwave for one minute. Add chocolate chips and stir to melt and combine. 

Place tofu and remaining ingredients in bowl of food processor fitted with a metal blade and process until smooth. Add soy milk and chocolate mixture and continue processing until completely smooth. Taste and adjust flavoring, adding a bit more almond extract if needed and processing another couple of seconds. 

Chill in a large bowl, in individual bowls, ramekins or pie/tart crust(s) for at least 1½ hours. The mousse will set up nicely as it cools.

Source: Adapted by Betsy DiJulio from www.101cookbooks.com/archives/000310