Spiked Vegan Chocolate Mousse

When I discovered this recipe, I wondered, as I still do, why anyone--even non-vegans--would ever make chocolate mousse any other way. It is practically health food disguised as the richest, creamiest, most decadent dessert imaginable. Plus it sets up so beautifully that you can adapt it endlessly in pies or even as a slightly less dense ganache-like cake filling. This recipe has it all in the dessert department!

1/2 cup chocolate soymilk

9-10 ounce bag semisweet vegan chocolate chips (not carob chips)

12 ounces Silken firm tofu

1/4 cup Amaretto, Kahlua or liqueur of your choice (or sweetened coffee in your favorite flavor)

pinch salt

2 tablespoons sugar

1/4 teaspoon pure almond extract

Optional garnish: sweetened cashew cream or a little sweetened vegan sour cream flavored with a tiny bit of vanilla extract plus a whole nut (I like cashews on anything!)

Heat milk in microwave for one minute. And chips and stir to melt and then whisk to combine. Place tofu and remaining ingredients in the bow of a food processor fitted with a metal blade and process until smooth. Taste and adjust flavoring, adding a bit more almond extract if needed and processing another couple of seconds. Chill in a large bowl; individual bowls, glasses or ramekins; or an 8-inch or individual tart crusts for approximately 1 1/2 hours to chill through. The mousse will set up almost immediately.

Source: Adapted from www.101cookbooks.com/archives/000310.html