1 Video | Photo: Dark Chocolate Mousse Recipe
Ingredients
- 1 (12.3-ounce) package silken tofu, drained
- 3 ounces high quality bittersweet chocolate, finely chopped
- 1/4 cup unsweetened cocoa powder, preferably Dutch-processed
- 1/4 cup water
- 1 tablespoon brandy
- 1/2 cup plus 1/2 teaspoon superfine sugar
- 1/4 cup heavy cream
- 1 1/4 teaspoons shaved chocolate
Directions
In a blender or food processor, puree the tofu until it is smooth.
Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)
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By vaneetsingharora
Delhi . India
on May 04, 2013
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Ya i found this recipe very tasty and delicious ... a dessert with protein and love
By kakes84
on February 15, 2013
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I've made chocolate mousse the long and more tedious way...not anymore! This recipe is chocolate heaven...thick, rich, and oh soooo decadent. I tweeked a few ingredients: instead of brandy I used Kahlua which enhances the chocolate and replaced the water with almond milk to further pronounce the rich flavor. For those intimidated by the tofu...you don't even taste it and no one will ever guess it's there. Great recipe Ellie!
By chocolatetruffle
Los Angeles, CA
on February 09, 2012
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OMG this was off the hook!! I have never used silken tofu before but after trying this recipe, I can't wait to try it in other dessert recipes (like banana "pudding", yum. The texture is what sold me. This is sooooo creamy and rich, no one would know that it's dairy-free. It's also light, so you don't feel weighed down after eating it. This recipe also lends itself well to substitutions, so let your imagination run wild. I didn't have any brandy so I subbed coffee liqueur and it deepened the chocolate flavor. It would also be wonderful garnished w/ fresh strawberries instead of the whipped cream. 5 STARS!
Read all 47 reviews