- 8 oz silken tofu
- 8 oz semisweet or milk chocolate chips
Microwave chocolate at 30 second intervals and stir until all chocolate is melted and smooth. Mine needed just one minute. Scoop into food processor along with tofu and blend on high speed until thick mousse forms. Make sure all the tofu is blended into the chocolate. Scoop into ramekins and rap bottoms of ramekins on hard surface to settle the mousse. Refrigerate for several hours to set.