I’m often looking for ways I can use healthy ingredients
that are relatively inexpensive at the grocery store. In my quest for going
meatless several times each week, I’ve approached the tofu section of the
organic refrigerated aisle many times. However, I’ve always been at a loss as
to what I can do with it other than to cut it up into a stirfry (which
inevitably results in an audible groan from my husband when he sees said
stirfry).
But, upon seeing an article in my Health magazine about new ways of using it and finding some coupons
to drop tofu’s already fairly low price, I decided to do a little experimenting
and found this little gem.
I know, Chocolate Tofu Mousse sounds kind of weird. When I
think of tofu, I think of the firm tofu used in many Asian dishes, which sounds
like it would make a chunky chocolate disaster. But this recipe uses silken
tofu, which is used in smoothies, shakes and salad dressings as a healthy
alternative to other thickeners like whole milk, ice cream and mayonnaise. And,
since it’s virtually flavorless, it takes on the flavor of whatever it’s mixed
with without leaving some weird health food aftertaste.
I tested this recipe on my tofu-skeptical husband and he
LOVED it! And, since it’s about the easiest dessert recipe ever, even he can
whip it up if a chocolate craving hits. Whether you’re a vegan, a vegetarian or
just a tofu-loving contemplative carnivore like me, this will hit the sweet
spot. Enjoy!
Chocolate Tofu Mousse
Adapted from Health
Ingredients:
8 oz. bittersweet chocolate (Ghirardelli’s 60% cacao chips
work great)
1 c. soy milk (I used almond milk I had on-hand)
½ tsp. vanilla extract
10 oz. drained silken tofu
½ c. fresh berries
Directions:
Prepare ganache: Place chocolate in a bowl. In a saucepan,
combine soy milk and vanilla. Bring to a boil; pour over chocolate. Let stand 1
minute. Whisk until smooth. In a blender, process the tofu until creamy (about
10 seconds). Add ganache; blend until smooth (about 20-30 seconds). Pour into
individual ramekins or bowls (makes 5-6) and refrigerate until mousse is firm
(1 hour). Before serving, divide berries among bowls.

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