Brownie Batter Mousse
Melt the chocolate in a double boiler over low heat until smooth. Stir in the nondairy milk and maple syrup and remove from the heat. Add the walnuts and coat liberally with a thick chocolate layer.
- Cook30 min
- Total30 min
- Serves6
- LevelEasy
Ingredients
- 6 ounces chopped semi-sweet chocolate
- 2 tbsp. non dairy milk
- 1 tbsp. Maple syrup
- 1 cup roughly chopped walnuts
- 2 (350 g) packages extra-firm silken tofu
- 1 cup sugar
- ¾ cup cocoa powder
- ½ tsp. salt
- 1 tsp. vanilla extract
Method
- Melt the chocolate in a double boiler over low heat until smooth. Stir in the nondairy milk and maple syrup and remove from the heat. Add the walnuts and coat liberally with a thick chocolate layer.
- Line a cookie sheet with a silicone mat or waxed paper. Spread the chocolate-covered walnuts in an even layer on the prepared cookie sheet. Chill the walnuts in your freezer until you are finished making the mousse.
- To make the mousse, simply blend the tofu, sugar, cocoa powder, salt, and vanilla extract in a food processor or blender until extremely smooth, for about 2 minutes, scraping down the sides as needed.
- Remove the chocolate-covered walnuts from the freezer when they are firm and stir them into the mousse. Spoon into individual dishes and serve very cold. Store in airtight container for up to 1 week in refrigerator.
