Sunday, May 13, 2012

Chocolate Tofu Mousse


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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