Tofu seems to be a staple in the vegetarian diet. Well, except in my diet. Truth is I’ve only had tofu a handful of times in my life. What may be more surprising to some is that in nearly a decade of being a vegetarian, I’ve never made anything with tofu. I’ve never even purchased tofu. Samuel is not a fan of tofu in general, so this also had influence on my experimentation. Yes, tofu is very bland on its own. It definitely needs a lot of help in order for it to be considered delicious.
In order to transform the bland tofu into something worthy of the adjective “delicious,” I had to pair it with a very flavorful ingredient. Prepare yourself because you are about to think I am crazy. Ready? I paired tofu with chocolate! Not only did I mix together tofu and chocolate, but I made a delicious mousse. I cannot express how delicious this is in writing. It is incredibly rich, velvety smooth, and delicious.
Not only is this mousse every word synonymous with delicious, it is easy to make. The recipe calls for three ingredients, and one of those is optional. It took only a few minutes to whip together and a few hours to chill in the refrigerator. This is a perfect no fuss dessert with plenty of room for customization. No one would ever guess that tofu was the base to this rich dessert.
The first two steps of this recipe are straight forward and easy. Melt the chocolate in the microwave or double boiler, and beat the tofu until smooth. Nothing crazy or complicated here. I opted to melt my chocolate chips in the microwave. I gave them a stir every 30 seconds until it was completely smooth. I left the melted chocolate in the microwave while I mixed my tofu. I used my hand mixer to make the tofu completely smooth. You could use a blender or food processor, but the hand mixer worked great and it was minimal clean up! The texture of the blended tofu was like a thinned out mashed potato. It was extremely creamy and smooth.
Once the tofu was smooth and the chocolate was melted, I placed the chocolate and vanilla in the tofu. I mixed again until it was smooth and thick. It definitely took on the texture of mousse at this point. If you have never made or had mousse, the texture is similar to a dense pudding with little pockets of air.
After the ingredients are mixed together, I spooned the mousse into ramekins. I only have four ramekins, so the other serving is in a very classy plastic container. You can serve the mousse in any vessel. I just can’t resist the opportunity to eat foods out of cute little dishes. You can smooth out the top of the mousse as well. I was just so excited to get this in the refrigerator to chill that I couldn’t be bothered with aesthetic details.
This dessert is rich. As a chocolate lover, I was impressed. One little ramekin was definitely enough for me, and that is very telling of how chocolaty this is. This would be delicious with fresh berries or whipped cream. You can certainly cut back on the amount of chocolate in this recipe, and I’m certain it would be just as delicious. You could also make the serving sizes smaller. You may think it’s not a big enough dessert. Trust me, a little goes a long way with this dessert. I will try milk chocolate next time with some freshly pureed raspberries on top. I may be salivating just a little while thinking about the left over mousse in my fridge right now.
Chocolate Silken Mousse
Total calories: 1,188
Servings: 5 (Although you can definitely stretch this to a comfortable 6 servings. I’m just greedy and want larger portions!)
- 8 oz of silken tofu (My tofu was in a 1 lb container, so I had to measure it out.)
- 8 oz of bittersweet chocolate, chopped (I used Ghirardelli 60% bittersweet chocolate chips, but you can choose any bittersweet chocolate you like. I find the chips melt better.)
- 1 tsp vanilla extract (You can use any flavor extract you’d like, but this is optional, and you can also add more if you would like to.)
- Melt chocolate in microwave or double boiler. I melted my chocolate chips at 30 second intervals, making sure to stir each time. Once they melt completely, set aside.
- Puree tofu until it is smooth. I used a hand mixer to accomplish this. You could also use a blender, food processor, stand mixer, or immersion blender.
- When the tofu is smooth and creamy, add the melted chocolate and vanilla. Mix until the tofu, vanilla, and chocolate are well blended.
- Spoon mousse into 5 or 6 ramekins or small glasses and put in the refrigerator (make sure to cover the ramekins or glasses with lids or plastic wrap to keep mousse protected). Let the mousse chill for a few hours until set. Serve chilled with any garnishes you desire (whipped cream, berries, nuts, ice cream, chocolate chips, etc.)!
You can definitely choose a chocolate of your choice. Samuel thinks this is too chocolaty. I know, I know. This is complete blasphemy. So next time I will use a milk chocolate, and perhaps I will add some raspberries as garnish!