Friday, March 20, 2009

Spring Has Sprung...

...and it was snowing this morning. But we're not going to think about that! We're going to think about chocolate!

Chocolate Mousse, adapted from Alton Brown's Moo-Less Chocolate Pie recipe
  • 2 cups dairy-free, semisweet chocolate chips
  • 1/3 cup coffee
  • 1 block silken tofu
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey

Heat water to simmering in the bottom of a double boiler. Melt the chocolate and coffee in the double boiler top. Stir in the vanilla.

Combine the tofu, chocolate mixture, and honey in a blender. Liquefy until smooth.

Pour into a serving bowl and refrigerate for 2 hours, or until the mousse is set.


  1. Chocolate is a much better thought than the 30 degree temperature outside. I think I'll go get some now.

  2. omg this sounds awesome.. must make must make!!!!!