Absolutely the best vegan chocolate pudding (mousse) there is comes via Heidi Swanson, over at 101 cookbooks ( recipe here )!!!! It is amazing, delicious and the best part about it is, that it is not only dairy free but high in protein. Super tasty! (I made ours with Kahlua instead of Amaretto.) When you blend everything in the blender it will look soupy but once you refrigerate it for about an hour, the magic happens!
Go on... try it! The tofu part might sound strange now but WOW... fast, easy and deliciously NOT sinful!
Amaretto-Spiked Vegan Chocolate Mousse Recipe By Heidi Swanson
1/2 cup organic chocolate soy milk (I used silk vanilla instead)
9 or 10 ounce bag of semisweet vegan chocolate chips (or regular chocolate chips if you do not need it vegan)
12 ounces silken tofu
1/4 cup Amaretto or almond-flavored liquor (I used Kahlua)
1/4 teaspoon natural pure almond extract (I used a whole tsp of vanilla extract)
Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you are like me, and don't own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer - place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat.
Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed.
Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools.
Here's our version...