Mocha Chocolate Mousse

1 (9-ounce) package dairy-free semi-sweet chocolate chips
2 tablespoons extra firm silken tofu
1 tablespoon instant coffee
2 teaspoons vanilla extract
1/8 teaspoon nutmeg
1 3/4 cups soy creamer or soymilk

In a food processor, combine chocolate chips, tofu, coffee, vanilla and nutmeg. In microwave or stove top, heat soymilk or creamer until almost boiling in a separate bowl or pot. Carefully add the creamer to the food processor and blend on high speed until the chocolate is melted and the mixture is smooth and creamy. Refrigerate mousse until it sets, at least 2 hours. Yields 4 servings.

Dessert recipe from