Serious Eats: Recipes
Vegan Mocha Mousse
The nuttiness of tofu provides a nice base for the rich chocolatiness and bitter edge of coffee in this mousse. The flavors play nicely together, but definitely don't bother making this if you're not a fan of tofu—there's no mistaking it. I like the addition of sea salt, though some cayenne pepper wouldn't be out of place here either; this keeps up to a week in the fridge.
