Recipe Archives->Vegetarian->Mint Choc Mousse

MINT CHOCOLATE MOUSSE
Yield: 4 to 6 Servings

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 1/2 to 1 ts orange  extract (or to taste).  Grated organic
orange zest may be used instead of orange extract.

Printable version: mint-choc-mousse.txt.