I am Really Going to Mousse You

So I think this blog is missing a very important component, that component being dessert. The following is a recipe for an incredibly decadent, an incredibly easy, and an incredibly vegan dessert.

Chocolate Mousse with Candied Hazelnuts

1/2 cup chocolate soy milk

10 ounces of semisweet vegan chocolate chips

12 ounces (firm) silken tofu

1/4 cup Frangelico (if you do not want alcohol in the mix, simply do 3/4 cup soy milk)

1/8 teaspoon coffee extract (optional)

1/2 cup of (toasted) hazelnuts

4 tsps of sugar

Bring the chocolate milk to a simmer in a small pan. Remove the milk from heat and let cool. Meanwhile melt the chocolate chips, using a double-boiler method. Remove from heat.

Combine the soy milk and silken tofu with the melted chocolate chips. Using a hand or regular blender combine the above until completely smooth. Stir in the Frangelico and coffee extract. Taste the mixture and adjust ratios based on preference.

This is the hard part....Transfer the mixture into a big bowl (or several small ones) and cool in the refrigerator for at least 2 hours. It'll be terribly tempting to eat the whole thing right then and there but you will not get the smooth, rich, mousse-like texture you're looking for unless you pretend the mousse does not exist for those two hours.

As your mousse is cooling, chop you toasted hazelnut into coarse bits and pieces. Transfer the hazelnuts to a non-stick pan over medium heat. Add the sugar and stir continuously with a wooden spoon. After about 1.5 minutes, the sugar will begin to dissolve and coat the hazelnuts. Do not let the sugar burn, and keep things moving. Once it appears as all the sugar has dissolved, transfer the nuts to a bowl and let cool. As soon as the nuts become cool to the touch, break up an clumps that may have occurred.

To serve, sprinkle the hazelnuts over the mousse. Attempt to avoid getting your tears of joy into the mousse, as they will leave an unsatisfactory after taste.