For the dairy-based version of this mousse, heavy cream is a must. You'll need to whip it to make the mousse, and milk or half-and-half won't whip properly, creating a thin, soupy result. As for the ...

Below, developer Michelle McGlinn walks through the process of making plant-based chocolate tofu mousse. This version has a coconut cream caramel swirled into the mousse and drizzled over top. The ...