Vegan Chocolate Mousse

Chocolate mousse with no cholesterol? Hard to believe it could not only be possible, but also delicious.

Although I first tried it after watching it be made, and thus knew exactly what the ingredients were, if it had been served to me with no disclosure, I would just have thought it was a yummy, rich, dark mousse.

The benefits of making this treat vegan are clear - fewer calories, less sugar, less fat, and none of the cholesterol from the standard recipe's cream and egg yolk. Thanks to the soy, it does have protein, calcium, and iron - practically a health food.

My version:

• Silken (and only silken) tofu - one 12-14 oz block
• 6 to 12 oz of semi-sweet chocolate chips
• A dash of vanilla, and a sprinkle of salt
• 2 Tbps agave syrup (optional)

1. Blend the tofu well, melt the chips and beat them in, adding final ingredients while mixing.
2. Spoon into serving cups, and chill at least one half hour.

A half cup serving will feel decadent to most people.