Cookbook:Tofu Chocolate Mousse
|Tofu Chocolate Mousse|
Mousse au chocolat (French for "chocolate foam") is a sweet food, normally served as dessert. This is an eggless and creamless interpretation of that classic which uses tofu to add body. Because of this, it is not nearly as fluffy as the original, but it will also store much longer and has fewer calories.
- 340 g (12 oz) semi-sweet chocolate, chips or coarsely chopped (see Note)
- 1 349 g (12.3 oz) Package Firm Silken Tofu (see Note)
- Melt the chocolate in a double boiler.
- Empty the tofu into the blender and pulse several times.
- Transfer all chocolate from double boiler to blender.
- Blend until smooth and thoroughly combined. Stop blender and scrape sides with spatula if necessary.
- Transfer to single dish or individual serving bowl. Chill in refrigerator for 6-8 hours or overnight. (See Note)
Notes, tips and variations
- It is an immensely easy recipe for untrained cooks.
- The chocolate used should not be too dark because the only sugar in this recipe comes from the chocolate itself, and the tofu will mute that sweetness. However, make sure that it is not too sweet as well because, in milk chocolates especially, once the sugar is muted there is not much flavor left.
- It is absolutely possible to substitute vegan chocolate into this recipe so that it becomes vegan-friendly.
- Firm silken tofu is not essential, but some sort of silken tofu absolutely is. It will come packaged in a simple cardboard rectangle, folded at the corners rather than the oversized plastic tub with a film covering it that you will find other tofu packaged in.
- This mousse can be consumed and will be tasty at any point, but it's not at it's best until it's set up.
- This recipe also makes a great filling for a graham cracker crust chocolate pie.