- 2 packages (12 oz each) soft tofu
- 1 cup cocoa powder
- 1/2 cup agave or maple syrup
- 1/4 cup olive oil
- 2 teaspoons vanilla extract
- 1/2 tsp sea salt
- 1 can (12 oz) coconut milk, chilled
- 1 teaspoon lemon juice
- 1 tsp sugar
- Shaved chocolate
In a blender, process tofu, cocoa, syrup, oil, vanilla and salt until smooth. Chill at least 30 minutes.
Open coconut milk and spoon out creamy solids, leaving as much liquid behind as possible. Discard liquid. Stir solids, lemon juice, sugar and a pinch of sea salt until thoroughly combined
Spoon chilled mousse into serving bowls. Top with a dollop of coconut crème fraîche mixture and shaved chocolate.