Silky Vegan Mousse in Chocolate Cups

Yummy, tasty, light and fluffy vegan chocolate mousse in sweet, thin chocolate cups. A perfect desert for after a light meal or for the crazy chocola-holics (like moi!).

You will need:

• 1 Package Unwhipped Vegan Whip Cream (Whipped.)
• 1 Package Nasoya Dark Chocolate Silkin Tofu
• 1 Tsp Powdered Beet Sugar (Or your favorite natural sweetener.)
• 1/8 Tsp Almond Extract
• 2 Strawberries (For garnish. You could use any berry for this, really.)

For the Cups:

• 6 Cupcake Papers
• 1 1/2 Your favorite Vegan Chocolate Chips (Melted)

Directions :

1. First step is to whip the cream according to the directions on the back of the package. Put aside about 1/4 of it (for garnish). Carefully fold in the chocolate tofu in to the rest of it. Blend well. Mix in the extract and sugar.
2. To make the chocolate cups, all you need is patience and pastry brush. Take your favorite vegan chocolate, microwave it for 1 minute (or until melted) and then brush it on the inside of the cupcake papers. You want it thick enough so that you can’t see light through it, but thin enough so that you aren’t just eating a big chunk of of chocolate (not that there is anything wrong with that, but these are meant to be thin!). Freeze for 5 minutes, and carefully remove the papers. If it breaks on you, don’t cry! Do one of three things; 1. Break up the chocolate all the way and use as a garnish. 2. Remelt it and start again. Or; 3. EAT IT! (I’m always in favor of the latter option.)
3. Spoon the mousse into the chocolate cups and dollop the rest of the whipped cream on them. Garnish with strawberries, powdered beet sugar and pieces of frustrating, broken chocolate cups.

ReciTip: To Getting it Right: SERVE IMMEDIATELY! If you let this mousse sit around to long, it will get watery. Even if you put it in to chill, it will still liquefy. So make cups up in advance (up to 2 days), then just after dinner, excuse yourself from the table and whip up the mousse. It doesn’t take to long, the cups are the hardest part.