1cupdark chocolatechopped (use dairy-free chocolate to make this vegan)
½teaspoonvanilla extract
¼teaspoonKosher salt
1poundsilken tofu
Coconut whipped creamfor serving
Chocolate shavingsfor serving (optional)
Instructions
In a small saucepan, bring ¾ cup of water to a boil.
Take the water off the heat, and drop the tea bag in. Cover the saucepan with the lid and leave it to steep for 6-10 minutes. The longer the tea steeps, the more earl grey flavor you will have, so I do 8 minutes for a subtle yet noticeable flavor.
Remove tea bag and bring the pot to a simmer again.
Once again remove from the heat, add the maple syrup and chocolate and stir to melt the chocolate.
Into a high-speed blender, transfer the chocolate mixture, vanilla, salt, and tofu and purée until completely smooth, stopping to scrape sides of the blender as needed with a rubber spatula to fully incorporate.
Divide the mixture evenly among 6 ramekins and chill for at least four hours and up to overnight.
When serving, top the mousse with the whipped cream and chocolate shavings, if using.