Vegan Cupcakes Take Over the World    Publisher: Marlowe & Company © 2006 by Isa Chandra Moskowitz ISBN: 1569242739

Reprinted with permission from the author, Isa Chandra Moskowitz.

Chocolate Mousse Topping (p. 155)

You'll definitely need to break out the pastry bag because this mousse like to be fancy. Even though it has tofu, this topping is so luscious and rich, it is safe to serve to omnivores. They honestly will never know.

Directions

1. Crumble the tofu into a blender. Add the soy milk, agave, and vanilla. Puree until completely smooth. Set aside.
2. In a double boiler, melt the chocolate chips. Obviously you don't have a double boiler so take a small saucepan and fill halfway with water. On top of that place a small sauté pan or metal bowl. Fill the sauté pan with chocolate chips and bring the water to a boil. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.
3. Add the chocolate to the tofu and blend until combined, use the spatula to scrape down the sides of the blender every so often.
4. Transfer the mousse to an airtight container or a bowl covered with plastic wrap. Chill for an hour.

Variations

Chocolate Orange Mousse: Replace 2 tablespoons of the soy milk with orange liqueur. Add a teaspoon of finely grated orange zest to the blended tofu.

Mocha Mousse: Add  2 tablespoons coffee extract to the blended tofu or add 1 tablespoon instant coffee to the soy milk and heat until dissolved.

Chocolate Banana Mousse: Add a very ripe banana to the blended tofu.