12 Oz. Silken Tofu
6 Oz. Chocolate
1/2 Cup Grand Mariner
Vanilla Extract
Agave Nectar
1/2 Cup Coffee Beans

1. Soak 1/4 Cup Coffee beans in Grand Mariner and let stand, overnight preferably.
2. Melt 6 Oz. Chocolate in a pot for about 10 minutes.
3. Put 12 Oz. Box of Silken Tofu in a food processor.
4. Add Agave Nectar.
5. Process contents for about 10 to 20 seconds until creamy.
6. Scrape sides with a spatula and add 1/4 cup of soaked coffee beans.
7. Pour in 1/4 cup grand mariner.
8. Add a teaspoon of vanilla extract.
9. Blend ingredients.
10. Remove chocolate from heat and pour into food processor.
11. Blend more and scrape down sides.
12. Pour into serving containers.
13. Chill Mousse for about 2 hours and then top with fresh raspberries and whip cream.