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Chocolate Mousse Frosting

White this frosting not quite as whole-foods based as my other frosting recipes, it’s still much healthier than traditional frostings—and also nut-free. (Pssst, you might want to double-batch if you love a thick layer of frosting, see note!)
Course cake, chocolate, Dessert, frosting
Servings 2 cups

Ingredients

  • 1 package SILKEN extra-firm tofu 349-g, see note, patted dry
  • 1-2 tbsp pure maple syrup optional; see note
  • 1/2 tsp vanilla bean powder or vanilla extract, see note
  • 1 pinch sea salt
  • 1 1/4 cups non-dairy chocolate chips
  • 2 tbsp coconut butter

Instructions

  1. In a blender or food processor (not a mixer, it won’t smooth the tofu), combine tofu with 1 tbsp of the maple syrup, vanilla bean powder and salt and puree until very, very smooth, scraping down sides of bowl as needed. Meanwhile, melt chocolate and coconut butter in a bowl fitted over a pot or double boiler with simmering water. Pour melted chocolate into blender/food processor with tofu mixture, and puree again until well incorporated and smooth (again, scraping down sides of bowl). Taste, and add the extra maple syrup if you like, and puree again. Transfer to a container and refrigerate (it will thicken considerably as it cools).

Recipe Notes

Tofu Note: Be sure to use SILKEN brand tofu here, not standard tofu (they have completely different textures). Choose the extra-firm silken.

Vanilla Note: Vanilla bean powder has exquisite flavor, but you can substitute 1 tsp of vanilla extract. For other flavor variations, substitute the vanilla with 1/2 –1 tsp orange extract for a chocolate- orange twist or 1/2 –1 tsp mint extract for a chocolate-peppermint frosting!

Maple Syrup Note: For me, this frosting is sweet enough with just 1 tbsp of syrup, but depending on the brand of dark chocolate chips, you may want to add the maple syrup to sweeten more for the kiddos. Serving Note: is will modestly frost a 2-layer cake. For a very thick layer of frosting on a 2-layer cake, double the batch.

Idea: Try as a filling for an unbaked pie, or as thin layer to sandwich between cookies.