Soy Chocolate Mousse

We are not vegetarians, but we do limit our intake of meat and dairy. Mainly due to a long history of various cancers in our family. Because of that, we do eat a lot of soy products because they are supposed to be very beneficial in the prevention of many cancers. If only we could manage to cut out a lot more of the sugary things we love.

This mousse is low in sugar and high in soy and really quite tasty. Note: soy is an acquired taste. We're very used to it and in fact, our family prefers it to regular dairy milk.

3/4 cup dark chocolate chips
12oz/336g silken tofu
1/2 cup warmed skim milk, OR soy (what we use),rice, or almond milk
1tsp best quality vanilla

Melt chocolate chips in double boiler or microwave. Make sure to let the chocolate melt slowly to avoid burning. Stir until chocolate is uniformly smooth.

In a food processor, combine tofu, melted chocolate,warmed milk, and vanilla. Process until smooth. Place tofu mixture in fine-mesh strainer or sieve, pushing through with the back of a wooden spoon (I skip this because I am lazy :-) and hate the added mess. It just means my mousse is a little less smooth), into a medium decorative serving bowl. Serve from the bowl or ladle into individual serving bowls. Chill and serve.