This mousse has two types of chocolate – milk and dark for an extra rich taste.
16 oz silken tofu, soft – divided in half
5 oz milk chocolate chips
5 oz bittersweet chocolate, cut into chunks
2 Tbs sugar
In a saucepan or over a double broiler, melt the milk chocolate and 1 Tbs of sugar. Allow to cool. Melt the bittersweet chocolate and 1 Tbs sugar and allow to cool.
In a food processor, blend ½ the tofu until smooth. Add the milk chocolate mixture and blend until creamy. Remove and divide among serving dishes or place in one larger bowl.
Clean the food processor and add the other ½ of the tofu. Blend until smooth. Add the bittersweet chocolate mixture and blend until creamy. Top the milk chocolate mousse with the bittersweet mousse.
Refrigerate at least 4 hours. You can garnish with whip cream, dusted cocoa or grated chocolate, if desired. Makes 6 servings.