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The rich, fragrant flavor of Mexican hot chocolate makes this gluten-free mousse a masterpiece. Silken tofu, dark chocolate, cinnamon and cayenne combine for a velvety swirl of sweetness.
Recipe yields 10 servings
In a microwave-safe bowl, combine chocolate chips and olive oil. Microwave on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.
In a blender, purée tofu until creamy, scraping sides as needed. Add cinnamon, cayenne and vanilla and purée until smooth. Add melted chocolate and purée until well blended, scraping sides as needed.
Spoon into 10 custard cups and chill, covered, for 4 hours or overnight. Serve topped with a dollop of whipped topping and shaved chocolate, if desired.