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NEXT MAIN MENU PREVIOUS Peanut Butter-Chocolate Mousse a special guest recipe from the Jazzy Vegetarian, Laura Theodore Yum and double yum! This super creamy and delightful mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat.  Makes 4-6 servings   Peanut Butter-Chocolate Mousse ½ cup nondairy milk 1 block (14 to 16 ounces) firm regular tofu, drained and cubed 3 heaping tablespoons smooth peanut butter ¼ cup vegan powdered sugar ½ cup vegan dark chocolate chips Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4 to 24 hours. Serve chilled. Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission. Photo by Hannah Kaminsky © 2015, Vegan Street