CHOCOLATE MOUSSE FROSTING everyone can feel good about

musenchild

So, this is still frosting. It's not healthy, but it is healthiER, and it has way fewer calories than a butter-and-cream-based equivalent.

This is a vegan recipe if you use vegan chips but it is so chocolatey, so rich and creamy, so absolutely freakin' delicious that you shouldn't let that put you off if you normally would. I promise you and any omnivores in your life, no matter how much they love butter, are going to love this.

The recipe is from here (the cupcakes are great, too): http://www.theppk.com/2010/06/2000/

12 oz semi-sweet chocolate chips
12 oz extra firm silken tofu (the vacuum packed kind - I used Mori-Nu Lite Firm)
1/4 cup plain soy/almond/coconut/dairy milk
2 tablespoons agave syrup or maple syrup (I used agave, I find maple tends to make things separate on me)
1 teaspoon pure vanilla extract
pinch of salt (my addition)

Crumble the tofu in a blender with your milk of choice, syrup, salt, and vanilla. Blend well, scraping down the sides a couple of times, until it's perfectly smooth (you don't need a vita-mix for this; my $10 blender did just fine, just let it blend for a while and don't skimp).

In a double boiler or a bowl over a pot of water or the microwave, melt chocolate chips (if you use the microwave, do it in short bursts and be very careful not to scorch the chocolate). Add completely melted chocolate to the blender mixture and blend thoroughly, scraping down the sides a few times until it is completely combined.

Transfer mousse to a covered bowl and chill thoroughly, at least an hour. Use a pastry bag with a large tip or a ziploc baggie with the corner cut off to pipe onto cupcakes or directly into your mouth because this is SO FREAKING GOOD I CAN'T EVEN DESCRIBE IT. I also found that it pipes more easily and holds piped shapes better than any butter-based frosting I've ever made, without needing to be overly sweetened from gobs of sugar to make it stiff enough.

musenchild

I'm not kidding, this **** is delicious