Dark Chocolate Mousse

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Ya i found this recipe very tasty and delicious ... a dessert with protein and love

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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!

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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!

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Wow! Can't believe I lived so long without this delightful recipe! Fabulously smooth and chocolaty. I wouldn't touch tofu with a 10 ft. pole but with chocolate on a spoon, oh yeah. A dessert with protein, unheard of. Love it.

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Added to my "Dessert Perfection" list on my blog

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This dessert was SO delicious. My fiance is a health nut so I decided to make this for him and I could not believe how good it was. The first time I made it I stuck to the recipe exactly. The next time, I used Splenda instead of sugar to lower the calories. Also, when I served it the second time, I stirred the whipped cream in and mixed it so that the texture was more like a mousse (the texture if you use the exact recipe is more like a pudding or custard. Mixing the whipped cream in made it lighter and more airy. I also added a pinch of salt to the whipped cream the second time to cut the flavor of the substitute sugar. Either way, it is so good and I have the biggest sweet tooth in the world. I would have NEVER guessed this was made out of tofu.

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This was awesome! The flavor was so densely chocolate. You never would have guessed that it was tofu. I tricked all the women at work with this. I absolutely loved it AND it was healthy! Win, win! I'm going to try it with different flavor variations the next time, and the next, and the next! : Thank you, Ellie.

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This will be a frequent dessert in our home. Recommend following the recipe's recommendation to use good chocolate and Dutch process cocoa. Richens the flavor.

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I have made this twice. I think it is much better after sitting overnight. The tofu flavor is not as strong as other tofu based mousses I have had. You can vary the recipe such as using chocolate that is flavored with orange or espresso. Lots of high end brands carry these bars. Also, instead of water try coffee. You could also add some espresso powder. Enjoy! You don't even need the whipped cream if you want something lighter and also, look for low fat tofu.

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I've tried other chocolate mousses in the past that also used tofu but this recipe was definitely the best. For those who wish to use chocolate buttons, the recipe calls for 1/2 cup. I used bittersweet chocolate (Callebaut and replaced the brandy with 1/2 tsp of coffee powder. This is actually pretty healthy and I wouldn't feel guilty about eating it for breakfast without the whipped cream. This does thicken overnight to the consistency of pudding not mousse.