This dessert is low in fat, tastes like 'more', and is chock full of antioxidants, compliments from the dark, semi-sweet chocolate. Your guests will be surprised; mine always are!

• 12 oz. low-fat silken tofu (in aseptic package)
• 3/4 milk non-dairy milk (I've used rice, almond and soy at different times. Each is good.)
• 1 tsp pure vanilla extract (You can also add 1/8 tsp peppermint extract to give it some zip.)
• 1 cp dark vegan semi-sweet chocolate pieces (I'm not a fan of carob. There's nothing like the real thing.)

Drain the tofu. Place in blender

Melt the chocolate in the non-dairy milk for 1 minute in microwave. Let sit for 30 seconds to melt.

Add that and the vanilla extract to the tofu. Blend very well.

Refrigerate and, when ready to serve, top with some colorful berries.

Some few years ago friends were visiting while we were in Florida. I had a sense that they were skeptical about our plant based lifestyle, and wondered where we were getting our protein and calcium. I had this for dessert and they couldn't get over how delicious the mousse was. And they even asked for the recipe! There's always hope! What's that saying? The proof's in the pudding. This time it's in the mousse.