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2 cups non-dairy chocolate chips
Melt chocolate chips in a double boiler, or Pyrex dish over a pan of boiling water. Then place all ingredients in blender or food processor and process until smooth. Mixture will set in refrigerator after cooling 1 hour or more.
Serving Suggestions:
Poster's Notes:
I have made it the day before and it keeps very well. I usually increase the amount of maple syrup.
Posted by Beth Levine Chaitman
Nutritional Info Per Serving: N/A
1 12-1/2-ounce box soft tofu, drained
3/4 cup soy or rice milk
1 tbsp. maple syrup
1. Pour into parfait glasses or serving dishes for individual mousses and refrigerate.
2. Double the recipe, pour into pre baked pie shells, and refrigerate.
3. Refrigerate until firm and use in place of frosting for cakes.
My favorite chocolate "frosting" is really a yummy chocolate mousse.