Sometimes recipes happen by mistake…this is one of those recipes. I was in the kitchen working on a recipe for chocolate mousse when the next morning I realized that what I really ended-up with was an awesome Chocolate Mousse Frosting (can someone toot their own horn if the recipe happened on accident?). I paired this frosting with a store bought (gasp) GFree vanilla cake mix that I had bought a long time ago and needed to finally use.
The kids went gaga for these! My husband suggested that the frosting could be sweeter, but I humbly disagree. I am of the opinion that the cupcakes were so sweet that I did not want an overly sweet frosting. You can adjust the sweetness of the frosting depending on what you will be pairing it with….OR you could just make the frosting and eat it straight out of the container with a spoon.
1 15 ounce package extra firm sprouted tofu (I use Wildwood’s 2-pack Extra Firm)
¾ cup Enjoy Life semi-sweet chocolate chips (GFree & vegan)
½ cup So Delicious Vanilla coconut milk
2 Tbs. cacao powder
4 packets Sweetleaf stevia (more if you want the frosting sweeter)
Dice the tofu into small squares and place them in the blender (I used my Vitamix). Blend until smooth. Add the coconut milk, cacao powder, and stevia packets. Blend until well incorporated.
In a double boiler melt the chocolate chips over low-medium heat.
Once melted add the chocolate to the blended tofu mixture. Blend until well incorporated. You may have to stop the blender a few times and scrape down the sides.
Once well mixed pour the frosting into a dish and refrigerate overnight. In the morning the frosting will be very think and ready to spread or pipe.
Since the frosting will soften at room temperature, frost right before serving or frost and place in the refrigerator until ready to serve.
For a printable version of this recipe click here.