Mint Chocolate Mousse
Yield: 4 - 6 Servings  VG, VN, WF, GF, DF, EF

1/2 c Brown rice syrup 2 ts Mint extract (or to taste) 1 lb Firm or extra firm silken     - tofu, cut into chunks

1/4 c Unsweetened cocoa powder 1/2 ts Vanilla Water as needed

Place rice syrup, mint extract and vanilla in a food processor. Process, adding the tofu a few chunks at a time, until smooth and creamy.   Add cocoa, continuing to process until well blended.  If mousse is too thick, add water to thin as needed.  Pour into serving dishes and chill.

Variation:  to make orange chocolate mousse use 2 ts vanilla and about ½ to 1 ts orange extract (or to taste).  Grated ORGANIC orange zest may be used instead of orange extract.

Hint: Adding the cocoa last can cause a slight grainy texture depending on the speed of your food processor. To avoid this, whisk with a little water until smooth before adding to the tofu mixture. Alternatively, you could add the cocoa to the wet ingredients and process until smooth, and then add the tofu chunks.

Summer 1999 Guilt-Free Desserts
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Last modified: April 09, 2002