I can count on one hand the desserts that I make. And while I’m trying to branch out and try baking more often, let’s be honest: learning a new skill takes time that you don’t always have.

I’m pleased as punch to say that this vegan mousse recipe is now in my repetoire of “stuff I can make for dessert.” It’s in great company along with my mom’s apple crisp, Mexican hot chocolate (it soooo counts!! If you don’t believe me, you haven’t tried it), and strawberry shortcake (the most simple & delicious dessert EVER).

Without further adieu, here it is. Many thanks to Marisa from One Voice for passing along this recipe.

Ginger Chocolate Mousse

Vegan // Serves 2-4

12 ounce package silken tofu, drained
3 oz. semisweet chocolate, melted
1/8 cup agave nectar
2 tsp fresh ginger

Process tofu in a blender or food processor until smooth. Add agave, chocolate and ginger. Blend until well combined. Chill for one hour, and garnish with fruit of your choice!

And just because this post is about sweet things, here’s a picture of my absolutely delightful niece, Norah.

Ain’t she sweet?

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