Choc-Almond Mousse

I don't miss chocolate mousse anymore.....
Cause this is so finger licking good!

This is so much simpler than separating eggs & whisking each part by itself......
This involves so little effort!

You can eat it straight away if you wish, but it is better if you have enough patience to let it sit in the fridge and chill first.

They will set a bit more if you leave them for about 2 hours.

Here's what you'll need:

100g block of dark vegan chocolate (Try Lindt or Green & Blacks)

220ml unsweetened Almond Milk

100g Toffuti Better Than Cream Cheese

1 tablespoon raw sugar (omit if using sweetened almond milk)

1 teaspoon Vanilla 

Break up the chocolate block and microwave on 50% power at one minute intervals until all melted and smooth and creamy. Be very careful to not overdo the chocolate. Even if the chocolate has not lose its shape you should still stir it with a spoon because it could be melted.

Into a blender pour the chocolate and the remainder of the ingredients.

Blend well until completely smooth.

Pour into 2 large servings containers - or 4 small.

Put containers into the fridge to chill for at least 2 hours.

Place 1 tablespoon of almonds in a coffee grinder & grind until it appears to be 'dust'. Sprinkle over the top of your mousse.

 For added decoration you can poke one almond (or a few) into your creamy smooth mousse.....

 Eat & enjoy :D

At this point I offered my husband some!

Aren't I a nice wife!!! ;-)

Guess it's lucky he said No!