Amaretto Spiked Chocolate Mousse Vegan Recipes

Steps:

• Pour chocolate soy milk into a sml pot & bring to a simmer. Remove from heat & let cool while you melt the choc chips.
• Melt choc chips in a double boiler - or if you're like me & don't own a double-boiler, make 1 using a sml saucepan set under a big mixing bowl. Put 1-2 in of water in the sml saucepan & bring barely to a simmer. Place the mixing bowl w/choc chips on top of the saucepan & let the heat come up to gently warm the chips while you stir occ till they are completely melted. Remove from heat.
• Add soy milk & silken tofu to the melted choc chips. Process w/an immersion blender till completely smooth. Stir in the Amaretto & almond extract.
• Chill in the big bowl (or in individual serving dishes) for at least 1 1/2 hrs (the longer, the better). The pudding will set up nicely as it cools.
• KID-FRIENDLY OPTION: To make the recipe entirely kid-friendly, omit Amaretto & sub an = amt of choc soy milk, so you'd use 3/4 cup soy milk total. :-).

Steps:

• Heat half-and-half just up to the scald. Transfer to the canister of a blender (NOT a food processor).
• While running on "high", add the eggs, Amaretto, salt and chocolate chips, in that order. Run until chips melt completely. Pour through a strainer into individual cups (or a pretty serving bowl). Refrigerate overnight until set. Serve with lightly sweetened whipped cream.
• Bailey's, Kahlua or other liqueur can be substituted for the Amaretto. I've also made it without liqueur, and used a few drops of mint extract.

Steps:

• Over a water bath or in the microwave, melt the dark chocolate.
• Then, place all of the ingredients listed above in a blender and blend until you get a smooth and enjoyable consistency.
• Pour pudding into separate bowls and leave in the fridge to set for 1-2 hours before serving.
• Serve topped with fresh berries and whipped cream (optional)
• Enjoy!