Chocolate Chestnut Mousse

This is Monte's dessert from our Astrology Cookbook SIGNS & SEASONS. It is a little bit different from the average heavy cream mousse, and also quick and easy to prepare, leaving more time for an Aquarius to explore the mind-body connections.

Serves 4

1⁄4 cup almond or coconut milk
1⁄2 cup dark chocolate chips
12 ounces firm silken tofu
1⁄2 cup roasted, peeled chestnuts (8)
2 teaspoons brandy or 1 teaspoon of vanilla extract
8 coarsely chopped chocolate-covered espresso beans

 

(sweeten with some maple syrup to taste if you want it sweeter)

 

Combine the almond milk and chocolate chips in a microwave-safe bowl and microwave on medium-high about 2 minutes, stirring midway through. Stir again once the chocolate is fully melted and the chocolate and almond milk are fully blended to a rich, milky consistency. Or you can combine he almond milk and chocolate in a small saucepan and melt gently over low heat on your stovetop. Whisk together and let cool.

 

Combine the chocolate mixture, tofu, chestnuts, and brandy in the bowl of a food processor and pulse until pureed and very smooth and creamy. Pour into 1-cup ramekins or small dishes. Depending on the volume your ramekins hold, the mix will fill 2 or more. (If you have extra, mousse is even yummier the second time around.)

Cover the ramekins with plastic wrap and refrigerate until thoroughly chilled, at least 2 hours.

When ready to serve, garnish with the chocolate-covered coffee beans.

 

 

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