The Chocolate Tofu Mousse was to DIE for!!!! I'm will definitely be making this again! The recipe is actually supposed to be a frosting, but it says it can be used as a pudding. However, we subbed in dark chocolate baking bars instead of semisweet chocolate chips (which contains milk), and it turned out really rich. It was definitely more mousse-like than pudding-like, so I'm calling it a mousse.
Next time, I may try adding more tofu or soy milk to thin it out, as well as adding different flavors (almond extract?) or a sweetener. It's such an easy and versatile recipe, there are so many possibilities! Heck, I might even use it to frost a cake ;-)
Chocolate Tofu Mousse
Yield About 12 servings
1 package (6 oz., 1 cup) semisweet chocolate chips
[2 8-oz dark chocolate baking bars]
1 box (12.3 oz.) nonrefrigerated extra-firm regular or low-fat tofu
[1 tub (16 oz) refrigerated silken tofu]
2 tablespoons rum, orange- or coffee-flavor liqueur, or water [water]
1 tablespoon vanilla
1. Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half power (50%) until chocolate is soft, 2 to 2 1/2 minutes.
2. Meanwhile, in a blender combine tofu, water, and vanilla. Whirl until smoothly puréed.
3. Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until smoothly puréed. Pour into a bowl and nest in ice water. Stir often until pudding is cold, 10 to 12 minutes.
Calories: 120 (74% from fat)
Fat: 9.8g (sat 5.2)
Chocolate Tofu Mousse (Sunset, October 1998)
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