A superior cure for chocolate cravings
I created this chocolate tofu mousse recipe at a time when I was craving sweets. (Side note: I was pregnant.) So rather than shoveling cookies to feed my seemingly endless appetite, I wanted to try to feed my need with something that offered at least a little nutrition. This creamy rich mousse has become my favorite snack food and I love the fact that it’s basically guilt free.
I love the thick, substantive texture tofu gives the mousse and the faintly bitter richness of dark chocolate. It doesn’t have the etherial quality of a cream-based mousse but it has far more lightness than pudding.
I recommend letting this dark chocolate tofu mousse warm up to room temperature before serving for the optimal, creamy and sensual texture.
- 1 14 oz package firm tofu drained
- 4 oz roughly chopped dark chocolate I like Trader Joe’s 72% blocks
- 4 oz roughly chopped milk chocolate again, I love Trader Joe's
- 1/2 c vanilla soy milk
- 2 tsp cocoa powder
- In a food processor, mix the tofu until completely smooth (I use my vitamix).
- In a double boiler, gently heat the chocolate until completely melted, then remove from heat.
- Warm the soy milk slightly and stir in the cocoa. Add it to the melted chocolate and stir to mix.
- Combine the chocolate mixture with the pureed tofu in the food processor and process for about 2 minutes, until completely combined and light in texture.
- Store in the refrigerator. Bring to room temperature before serving.
Note: This dairy-free dessert is vegetarian-friendly but if you use vegan chocolate, you can make an entirely vegan version.
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