Mexican Chocolate Almond Mousse

There was a time when I loved chocolate mousse so much I made it every weekend for months.  There was something so delicious about the decadent dark chocolate folded into the whipping cream and how it melted on the tongue.  I could eat a whole huge serving, not wanting to share any but just a little, it was what I craved, one of the ultimate comfort desserts.  I have since gotten away from making that version, and make it only once in a while being that it is so decadent and rich.  But I have found a version of mousse that is just as good, and satisfies me the same but is a lot more healthful and doesn't contain heavy cream.  The secret ingredient is actually tofu! 

To some that may sound wierd, but don't knock it until you try it!  You won't be able to tell it is tofu, and I have served it to people who said they hate tofu, but loved it.  Were they ever surprised when they found out what made it so creamy! I have fallen in love with this, and have hardly made the rich dairy version of mousse since I came up with this one.  I made a variation of my plain chocolate version lately  that contained almond throughout, as well as mexican twists of chipotle and cinnamon with a hint of orange.  It was so delicious that I decided to share it with you!  The almond butter in the mousse makes it incredibly silky, and the hint of spices are perfect with the chocolate!  It is so rich and creamy you would swear you are eating something that contains sinful ingredients, but you aren't so no need to feel guilty!  Here is the recipe if you would like to experience it for yourself!

Mexican Chocolate Almond Mousse

Serves 4

Creme topping:
12 oz silken tofu
1/4 cup agave nectar
1/4 cup blanched almonds

2 tsp pure vanilla extract

a pinch of sea salt

Mousse:
2 12 oz pkgs silken tofu
1/2 cup almond butter
1/2 cup cocoa powder
1/2 cup agave nectar

1 Tbsp pure vanilla exctact

1 tsp pure almond extract
1/4 tsp ground chipotle
1 tsp ground cinnamon

1 Tbsp grated orange zest

1/4 tsp sea salt

toasted sliced almonds for garnish

cinnamon for garnish

To make creme topping, combine all ingredients in the food processor and process until very smooth.  Remove to the fridge and chill until cold.  To make mousse, combine all ingredients in a food processor and procces until smooth, then remove to fridge to chill until cold.  To serve, spoon the mousse into each of 4 bowls, then top each with a dallop of the creme topping.  Sprinkle with a few toasted sliced almonds and a little dusting of cinnamon.  Serve!