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  • 1 (16-ounce) package silken tofu, drained
  • 7 tablespoons cocoa powder
  • 1/3 cup maple syrup
  • 1/2 cup powdered sugar
  • 8 tablespoons espresso powder or instant coffee powder
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1 ounce Amaretto (optional)


  1. Process all ingredients in a food processor or blender until smooth. Pour into wine or champagne glasses. Chill overnight. Serve with fresh orange slices, toasted almonds or shaved chocolate garnish.
Recipe by Chef Steve Petusevsky

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The recipe was originally published as Chocolate-Orange Mousse on

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