Secretly Healthy Chocolate Mousse

image

It’s so rich, so creamy, so chocolatey I’m gonna dieeeee. The secret ingredient is tofu. Don’t worry it doesn’t taste like tofu. You can’t taste tofu at all!
image

TOFU CHOCOLATE MOUSSE
250g NON GMO silken tofu
150g good quality chocolate of choice (I recommend at least 70% cocoa/cacao)
2 tbsp milk of choice
Sweetener to taste (around 2 tbsp)
1 tsp pure vanilla extract
Melt the chocolate. You can do this in the microwave or stovetop.
If using the microwave, grab a microwave safe bowl and break chocolate into chunks from the bar. Put into the microwave for 10 seconds and then turn it off. Turn on for another 10 seconds. Use a wooden or plastic spoon to poke at the chocolate and try to stir it. Return to the microwave for another 5 seconds. There should be just a few small chunks of unmelted chocolate in the pool of melted chocolate. Use the same spoon and stir until everything has melted. Do remember to not microwave for more than 10 seconds AT ONE GO because it will be burnt.
For the stovetop method, boil water in a pot and turn the heat to low. Place chocolate in another bowl and on top of the pot of hot water. Always use low heat or you can turn it off, it will just take longer. Always stir the chocolate until everything has melted. I highly recommend using the microwave method unless you have a double boiler (:
While letting the chocolate to cool a little, get on with the rest of the ingredients.
Just throw everything into a blender or food processor and then pour the chocolate in. It is okay to not get every drop of chocolate in. Reserve it.
Blend until everything is well combined and the mixture is smooth, adding more milk of necessary. Do not add too much! Pour back into the bowl that contained the chocolate. Stir the mixture, making sure to scrap the sides where the chocolate is at. (Bonus: you will taste bits of chocolate in your mousse!)
Pour your mixture into your serving dish, cover and chill it in the refrigerator until firm. It may take a few hours or up to 8 hours, depending on the amount and surface area. I chilled mine overnight. The longer you chill it for, the firmer it gets.

(this post is edited with new pictures and slight adjustments as of 28.01,15 5:20pm)

Advertisements

Leave a comment!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s