A creamy and rich vegan chocolate mousse that's easy to prepare and perfect for any occasion.
Blend the silken tofu in a blender until completely smooth.
Ensure the tofu is well-blended to avoid any lumps in the mousse.
Melt the dark chocolate in a saucepan over low heat, stirring constantly.
Use a heatproof spatula to stir the chocolate to prevent burning.
Add the brewed coffee and maple syrup to the melted chocolate, mixing until smooth.
Make sure the coffee is warm to help blend with the chocolate.
Combine the chocolate mixture with the blended tofu in the blender and blend until fully incorporated.
Blend until the mixture is silky and uniform in texture.
Pour the mousse into serving glasses and refrigerate for at least 2 hours.
Cover the glasses with plastic wrap to prevent the mousse from absorbing fridge odors.
Serve chilled, optionally garnished with fresh berries or a sprinkle of cocoa powder.
Add a dollop of coconut whipped cream for an extra indulgent touch.
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