Dairy-Free Chocolate Mousse

Makes 10, ½-cup servings

12     ounces semi-sweet chocolate,*
          chocolate chips or roughly
          chopped1∕3 cup granulated sugar
½       tablespoon pure vanilla
          extract
1        cup soy milk
1        14-ounce package silken tofu,
          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

1. Put the chocolate, sugar and vanilla extract into the blender jar.
2. Put soy milk into a saucepan and place over medium heat. Bring milk to just a boil. Let the milk sit for 5 minutes after coming to a boil. Pour over the chocolate in the blender and blend on Low. Remove the pour lid insert from the blender cover and add the tofu cubes while the blender is running on High. Once all the tofu has been added, stop the blender and pulse on High 2 to 3 times.
3. Blend on High until homogenous, about 35 seconds.
4. Pour mousse into individual custard cups, wrap with plastic wrap and refrigerate for at least 2 hours before serving.
*Dairy-free chocolate may be used.