I found this recipe on Sharffen-Berger website..I did not use their chocolates because I cannot find it (I can only find Ghirardelli and Lindt and other brands) but even if the supermarket carries it I wouldn’t buy it ’cause it’s expensive hahaha..on extra special occasions – yes, but for an everyday dessert, I’m happy with the baking chocolates that I usually use.
I love this recipe, it tastes really good..delicious..I mean I’ve tried other “healthy-fied” desserts and I hate to say this but blech, I can’t take another bite/spoon of it but this one is pretty close to the real thing. The main difference that I noticed when I made this was mousse made with tofu lacks the smoothness of regular mousse, there’s a difference in texture, and to be honest the regular mousse still wins in taste but I will definitely CHOOSE this recipe over that because this is WAY healthier.
Besides the chocolates, I also substituted honey for maple syrup, again for reasons that it’s hard to find real maple syrup here and can also be expensive when available.
At the end of the recipe you’ll find suggestions on how to serve this (not my ideas, it came with this recipe I borrowed from Sharffen-Berger website. )… This is so good and easy..great for everyday dessert! 🙂
SILKEN TOFU MOCHA MOUSSE
2 (12.3-ounce) packages extra firm silken tofu
4 ounces bittersweet or semisweet chocolate
1/2 cup natural unsweetened cocoa powder
3 tablespoons instant espresso or coffee powder
3/4 cup good-quality maple syrup ( I used honey)
1 teaspoon vanilla
Optional: 1 to 2 tablespoons coffee-flavored liqueur (i.e.Kahlua, Tia Maria)
Drain the tofu in a colander for about 10 minutes.
Meanwhile, chop the chocolate into small pieces. Melt the chocolate in a double boiler.
Place the tofu in a food processor or blender. Puree until creamy, about 30 seconds, scraping down the bowl once or twice. Fold in the cocoa and espresso powder. Puree until well blended, scraping down the bowl as needed. Add the syrup, vanilla, melted chocolate, and optional liqueur. Puree until smooth.
Transfer to individual dishes or to a large bowl. Cover and chill several hours or overnight.
Yield: 4 cups, for 6 to 8 servings.
Here are several ways to dress up the mousse:
Serve the mousse in individual goblets. Garnish with chocolate shavings, SCHARFFEN BERGER Cacao Nibs, and/or a crisp cookie or biscotto.
Individual Mocha Tofu Mousse Cakes: Layer the mousse with chocolate- or vanilla-flavored pizzelle (3 to 5 layers per serving), ending with a layer of mousse on top. Garnish with chocolate shavings, a dusting of cocoa powder, or confectioner’s sugar. Chill for several hours. To serve, spread a small amount of mousse on the center of each plate and place a mousse cake over it (this keeps the dessert from sliding around on the plate).
Silken Tofu Mocha Mousse
- 2 12.3-OUNCE PACKAGES EXTRA FIRM SILKEN TOFU
- 4 OUNCES BITTERSWEET OR SEMISWEET CHOCOLATE
- 1/2 CUP NATURAL UNSWEETENED COCOA POWDER
- 3 TABLESPOONS INSTANT ESPRESSO OR COFFEE POWDER
- 3/4 CUP GOOD-QUALITY MAPLE SYRUP I USED HONEY
- 1 TEASPOON VANILLA
- OPTIONAL: 1 TO 2 TABLESPOONS COFFEE-FLAVORED LIQUEUR I.E.KAHLUA, TIA MARIA
- DRAIN THE TOFU IN A COLANDER FOR ABOUT 10 MINUTES.
- MEANWHILE, CHOP THE CHOCOLATE INTO SMALL PIECES. MELT THE CHOCOLATE IN A DOUBLE BOILER.
- PLACE THE TOFU IN A FOOD PROCESSOR OR BLENDER. PUREE UNTIL CREAMY, ABOUT 30 SECONDS, SCRAPING DOWN THE BOWL ONCE OR TWICE. FOLD IN THE COCOA AND ESPRESSO POWDER. PUREE UNTIL WELL BLENDED, SCRAPING DOWN THE BOWL AS NEEDED. ADD THE SYRUP, VANILLA, MELTED CHOCOLATE, AND OPTIONAL LIQUEUR. PUREE UNTIL SMOOTH.
- TRANSFER TO INDIVIDUAL DISHES OR TO A LARGE BOWL. COVER AND CHILL SEVERAL HOURS OR OVERNIGHT.