I made my changes to the recipe as always....
1 (12.3-ounce) package silken tofu, drained (make sure it's organic, non GMO)
3 ounces high quality bittersweet chocolate, finely chopped (I use Lindt Bittersweet bar 3.5 oz milk free)
1/4 cup unsweetened cocoa powder, preferably Dutch-processed (I use Ghiradelli cocoa powder)
1/4 cup water
1 tablespoon brandy (I use 2 tsps vanilla)
1/2 cup evaporated cane juice or sugar or other sweetener
In a blender or food processor, puree the tofu until it is smooth.
Put the chopped chocolate, cocoa powder, 1/4 cup water, sugar, and brandy (if using vanilla add after the pot is off the stove) in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. (You can also use a saucepan without a double boiler/simmering water underneath, just keep stirring and put the heat on medium or low, chocolate will burn quickly if left unattended!)
Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
She also makes a whip cream topping, being vegan I leave that off!
Yield: 5 servings (serving size 1/2 cup of mousse each person)