1/2 cup chocolate soy (use soy if vegan) or regular milk
10 oz silken tofu
1.5 cups of dark chocolate chips
1/2 tsp vanilla extract
1/2 cup kirsch, whiskey or ameretto (optional)
a pinch of salt
raspberries and mint leaves for garnish

1) Melt 1/2 cup chocolate soy milk (or regular milk) and 1.5 cups of dark chocolate chips in microwave, 30 secs at a time. Remove from microwave and stir. Repeat for another 30 seconds if the chocolate chips are not melted.

2) Add melted chocolate mixture , 10 oz silken tofu, 1/4 tsp vanilla extract, 1/4 cup whiskey (optional) and a pinch of salt to food processor. Mix well.

3) Pour chocolate mixture into small cups and chill for 2 hrs. Mousse will keep up to 3 days refrigerated.

4) Before serving, garnish with raspberries and mint.