YIELD: 6 SERVINGS
Tiny bites of chocolate-covered walnuts—that taste a heck of a lot like miniature brownies—speckle this silky mousse, delivering a double dose of chocolate flavor.
Directions
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 an airtight container for up to 1 week in the refrigerator.
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Ingredients
6 ounces chopped semi-sweet chocolate
2 tablespoons non dairy milk
1 tablespoon maple syrup
1 cup roughly chopped walnuts
2 (350 g) packages extra-firm silken tofu
1 cup sugar
¾ cup cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
