Rich and decadent chocolate mousse has never been so easy to make! Using both cacao nibs and Hershey’s unsweetened coco powder gives this recipe a dynamic duo that will make you melt in your seat. Grinding up the cacao nibs into a fine powder is key to getting this texture right, but once you do, it will be amazing and well worth it! Treat yourself and your friends to this truly amazing dessert that may leave you licking the bowl at the end.
Yields 3 servings
1 container silken tofu (454 g/1 lb)
3 Tbsp. Madhava organic amber raw blue agave
1/4 cup Vitacost organic ground chocolate-covered cacao nibs – non-GMO
1/4 cup Hershey’s Natural Unsweetened Cocoa
- Blend all ingredients in your Vitamin blender until smooth.
- Pour into ramekins and place in the refrigerator to set for 30 minutes.
- Serve with fresh fruit and mint sprigs.
Chef’s tip: Using freshly ground cocoa nibs will deepen the chocolate flavor, if you do not have, it is more than alright to use a 1/2 cup of Hershey’s chocolate powder instead.
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