Sunday 7 October 2012

Decadent Chocolate Mousse… made of Tofu

How can anything made of tofu possibly be decadent? That’s my first thought reading through postings from bloggers who have made this dessert.
Although I am a huge fan of tofu and have used it to make cheesecake (check out my soyabean tofu cheesecake), making a tofu mousse takes another leap of faith. For the tofu cheesecake, there are equal amounts of cheese and tofu.  But in this mousse, tofu is the main ingredient. However, the reviews were so convincing that I went ahead to try this.

I was not disappointed – the result is a silky smooth, rich and one of the chocolate-st mousse I’ve had. The best part is that it’s lower in calories than a chocolate mousse made with heavy cream and doesn’t leave you with a heavy feeling in your stomach after you eat them. It was light yet rich with a deep chocolate flavour.

You are probably wonderful if it tastes like tofu. There is not a hint of it as that was totally masked by the chocolate and the liqueur. It’s definitely important to use a good quality chocolate and although you may reduce the alcohol, don’t skip it completely. I reduced it by half as I was going to give it to my kids.  It’s so easy to make as all you need is to melt the chocolate and blend the tofu. This chocolate tofu mousse is definitely a great dessert to serve at a dinner party. After all  if you do not tell anyone that this delicious chocolate mousse is made of tofu, no one will know! 
Decadent Chocolate Tofu Mousse (Makes 4 small servings)
Recipe from Gourmatine’s Blog.
  • 1 package (270 grams) of silken tofu, drained
  • 120 g high quality dark chocolate, broken into pieces
  • 30 g unsweetened cocoa powder
  • 60 ml cup water
  • 1 tbsp almond milk/soy milk
  • 110 g sugar
  • 2 tablespoons port/Grand Marnier (I replaced with 1 tbsp of Brandy)
  1. Place the heatproof bowl over a pot of simmering simmering water and melt the chocolate with cocoa powder, almond milk, water, liquor and sugar stirring occasionally. Once melted remove from the heat.
  2. Blend the silken tofu in the food processor, until very smooth, then gently fold into the chocolate mixture. (after this step, I sieved the chocolate mixture three times to remove lumps).
  3. Divide between the serving dishes and chill for at least an hour in the fridge.

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