This Vegan Chocolate Mousse from Hannah and her incredible cookbook Two Spoons, will floor you with how easy and decadent it is!
Transfer the silken tofu to a nut milk bag (or a thin kitchen towel, gathering the corners to form a small sack). Squeeze the bag with your hands to remove most of the water. (You should not have to squeeze too hard to release the water. Once it becomes difficult to squeeze, you can stop.)
The chocolate mousse can be made up to 1 week in advance. Store in the refrigerator in an airtight container.
Squeezing the tofu to remove excess water will result in a thicker mousse. You might have to squeeze the tofu in two batches, especially if using a kitchen towel.
You can make this mousse in a high-speed blender instead of a food processor. It might require more almond milk for blending. Use the tamper while blending on medium speed for the best result. If you do not have a tamper, stop the blender from time to time and stir with a wooden spoon to help the blending process.
O I L- F R E E:
Omit the coconut oil when melting the chocolate. The mousse will not be quite as silky smooth, but it will still be near perfect!