Vegan chocolate mousse

Eat dessert first; life is uncertain.
I figured this was an appropriate recipe to start off this blog with. I know the prospect of anything vegan being rich and delicious is a long-doubted one, but this dessert is one that will easily seduce the most dubious foodies.

Ingredients:
•1 package of silken tofu*
•1 package of dark chocolate chips (usually about 10 oz)
•1 t vanilla or almond extract
•2 T maple syrup

Directions
Blend the tofu in a blender until smooth. Melt chocolate chips either over a double boiler over low heat or in a microwave. (Note: if using a microwave, microwave chocolate chips at half power for 40-second increments, stirring between each time). Add maple syrup and vanilla, and then pour into blender with tofu immediately. Blend until the mixture is creamy. Pour mousse into small bowls or one large one and refrigerate until set (usually 2+ hours).

The wonderful thing about this chocolate mousse is that since its main ingredient is tofu, instead of egg whites and whipping cream, it can almost be considered a healthy post-meal decadence, at least in comparison. Enjoy!

*Make sure you use silken tofu! The first time I attempted to make vegan chocolate mousse, my boyfriend-at the time and I made the mistake of using extra-firm tofu, which resulted in a somewhat-grainy and and much less delicious version of this. We also happened to accidentally blend part of a wooden spoon in the mixture as well. Lots of laughs, but a splintery stomach ensues.