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.