A creamy and indulgent vegan chocolate mousse with a hint of spice, perfect for a delightful dessert.
Combine the sugar and water in a small saucepan and heat until the sugar dissolves completely, then let it cool slightly.
Stir the syrup constantly to ensure the sugar dissolves evenly.
Melt the dark chocolate gently using a microwave or double boiler.
Be careful not to overheat the chocolate to avoid burning it.
In a blender, combine the silken tofu, melted chocolate, simple syrup, vanilla extract, cinnamon, and chili powder. Blend until smooth.
Scrape down the sides of the blender to ensure all ingredients are well incorporated.
Divide the mixture evenly into serving bowls and refrigerate for at least 30 minutes.
Cover the bowls with plastic wrap to prevent a skin from forming on the mousse.
Serve the mousse chilled, optionally garnished with chocolate shavings or a sprinkle of cinnamon.
For a festive touch, add a dollop of coconut whipped cream on top.
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