Dairy-Free Chocolate Mousse - 10 Servings

1 cup soy milk 12 ounces semi-sweet chocolate (roughly chopped) or chocolate chips ¹∕³ cup granulated sugar ½ tablespoon pure vanilla extract 1 package silken tofu (14 to 16 ounces), drained and cut into 1-inch cubes

Nutritional information per serving: Calories 222 (42% from fat) • carb. 31g • pro. 4g • fat 11g • sat. fat 6g • chol. 0mg • sod. 151mg • calc. 27mg • fiber 2g

Put the soy milk into the blender jar. Cover and Set timer for 12 minutes and temperature on Medium, stirring occasionally. Once milk comes just to a boil, turn unit off and add the chocolate, sugar and vanilla. Blend on speed 1 until homogenous. With unit still running, remove the measuring cup from the blender lid and add the tofu cubes through the lid opening with the unit on speed 1. Blend until smooth, scraping down sides if necessary, about 1 minute. Pour mousse into individual custard cups. Tap custard cups on the counter to remove any air bubbles. Wrap with plastic and refrigerate for at least 2 hours before serving.