Dairy-free Chocolate Mousse - 5 Cups

12 ounces (1½ cups) semi-sweet chocolate (roughly chopped) or chocolate chips ¹∕³ cup granulated sugar ½ tablespoon pure vanilla extract 1 cup soy milk 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 chocolate, sugar and vanilla extract into the blender jar. Put the soy milk into a saucepan and set over medium heat. Bring milk just to a boil. Once milk is hot, pour over the chocolate in the blender and run on Low. Remove the pour lid from the blender cover and add the tofu cubes while the blender is running on Low. Blend until homogenous, scraping down sides as needed, about 45 seconds. 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.