Don’t let the title of this recipe refrain you from trying this mousse. I know sometimes tofu can be intimidating, and I have had some issued with it myself, but in this recipe there is no error, no problems, no after tastes, what you get is a creamy and chocolaty concoction, so good that no one will never ever think about tofu when eating this.
My husband won’t even get near tofu… no matter how much I want to try and experiment with it, I will have to eat the food all by myself. However, I have made this recipe twice already and he has not the slightest idea it has tofu in it. No one here knows… and we all agree it is one of the best chocolate desserts. I loooove creamy desserts, and this one is just perfect!
Super easy to make, full of good stuff, not to mention the rich chocolate flavor!
This recipe turned into a very dense and dark chocolate mousse, and I have made another similar recipe before which contained 2 egg whites beaten to stiff peak. We liked this recipe a lot as is, but if you want your mousse to have that light and airy texture, then you might consider adding the egg whites, which to be quite frank with you, I will do next time I make this.
Try this mousse. Seriously, it is good!
Oh, and before I forget, it is Valentine's Day in Brazil today so... "Feliz Dia dos Namorados" to all the Brazilian lovers out there!!
Dark Chocolate Mousse
1 (12.3-ounce) package silken tofu
3 ounces semisweet chocolate, chopped
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/4 cup water
Melt the chocolate, cocoa powder and water in a double boiler, or in the microwave. Remove from heat. Mix in 1/2 cup of sugar until smooth.
Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
Yield: 5 servings
(adapted from a recipe by Ellie Krieger)