Instructions

• Measure 6 oz vegan white chocolate chips or cacao butter and place in a heatproof bowl.
• Melt the chocolate/cacao butter: microwave in 15–20 second bursts, stirring between each burst, until smooth; or melt using a double boiler (set the bowl over simmering water and stir until smooth). Remove from heat.
• While the chocolate is melting, prepare the 12 oz soft tofu (or 12 oz cream cheese or 12 oz coconut cream substitute): if using soft tofu, drain it in a fine-mesh strainer and gently press or pat with paper towels to remove excess liquid, then let it come to room temperature; if using cream cheese, let it come to room temperature; if using coconut cream, scoop only the thick cream from a chilled can and let it come to room temperature.
• Allow the melted chocolate/cacao butter to cool until warm but not hot before combining with the tofu (to avoid cooking the tofu/cream).
• Add the room-temperature tofu (or chosen substitute), the melted chocolate/cacao butter, and 1 tablespoon sweetener to a blender or food processor.
• Blend until completely smooth, stopping to scrape down the sides as needed.
• If you used cacao butter, taste the mousse and add more sweetener if desired, then blend briefly to incorporate.
• Spoon the mousse into cups or ramekins. Serve immediately for a softer texture, or refrigerate until cold for a firmer texture.
• Store leftovers covered in the refrigerator for up to five days.