Makes 4 cups, for 6 to 8 servings.
Coffee and chocolate come together in this richly flavored vegan tofu mousse created by Linda Hillel, San Francisco Bay Area cooking teacher and co-author of The Hot Flash Cookbook (Chronicle Books, l997). This dessert takes just a few minutes to prepare. The hardest part is waiting for the mousse to chill!
Drain the tofu in a colander for about 10 minutes.
Meanwhile, chop the chocolate coarsely and melt it in the top of a double boiler over barely simmering water.
Place the tofu in a food processor or blender. Process until creamy, about 30 seconds, scraping down the bowl once or twice. Stir in the cocoa and espresso powder. Process until well blended, scraping down the bowl as needed. Add the syrup, vanilla, melted chocolate, and optional liqueur. Process until smooth.
Transfer the mousse to individual dishes or to a large bowl. Cover and chill several hours or overnight. Mousse keeps up to one week in the refrigerator.
To serve: Garnish with chocolate shavings, SCHARFFEN BERGER Cacao Nibs, and/or a crisp cookie or biscotto.