This recipe is courtesy of Julie Hasson. Serves four.
1 1/2 boxes (12.3 ounce) silken firm or extra firm tofu (room temperature)
2 cups dairy-free semisweet chocolate chips
1/3 cup soymilk
1/2 cup powdered sugar
1/2 teaspoon peppermint extract or a few drops pure peppermint oil
In a microwave-safe bowl, combine the chocolate chips and soymilk and heat on high for 30 seconds. Give the chocolate a stir and heat for another 30 seconds. Stir until the chocolate is completely melted, smooth and shiny. If the chocolate is not completely melted after stirring, heat for another 15 to 20 seconds. Alternately you can melt the chocolate in a double boiler.
In the bowl of a food processor, add the tofu and blend until smooth. Add the melted chocolate, and blend again until it is ultra smooth. Add the powdered sugar, and peppermint extract and blend again until mixture is smooth and fluffy.
Spoon the mousse into a large or individual serving dishes and refrigerate for several hours or overnight.