Are you thinking of raising your eyebrows over this dessert? I did, before trying it at least.
Tofu may sound, well ok, it sounds very weird in desserts, though I’ve heard it is used quite often in vegan recipes. However, as I am not vegan and with my love for boeuf bourguignon I don’t think I’ll ever be, this was the first time I’ve tried tofu in dessert context.
Chocolate mousse with tofu was the second of the two “unconventional” mousse recipes that I’ve picked for this marathon. The first one was the avocado chocolate mousse of which I’ve already written and which as you may, know was far from success. Since avocado mousse was the first I’ve made that day (and considering how poorly it tasted) when I mentioned to the dear judge panel that I was making mousse with silken tofu, I got looks which varied from “you’ve gone mad” to “what a waste of good chocolate”.
I have to admit, my personal feeling towards it wasn’t any better, but I’ve made it just for the sake of variety of recipes to have to taste.
How wrong we were… Tofu taste was not only lost in deep chocolate flavor, but the texture was incredibly smooth and creamy, even though it lacked a few more air pockets, to make it absolute perfection. This was the only flaw we could find in it, as taste wise it was the chocolatiest mousse of the evening.
The process to make it was fairly easy too; just some basic melting, a food processor and a few hours in the fridge did the rest. In terms of ingredients, you do need quite a few here, and I believe liquor is quite essential in masking the tofu taste, so don’t think of skipping it.
On silken tofu – though I won’t switch to making all desserts with silken tofu, this experiment has thought me to appreciate it as an ingredient in sweet things, and I just might include in a few experiments in the future, especially because of the wonderful texture it gives.
On silken tofu chocolate mousse – it’s exceptionally rich, deeply flavored, velvety and tastes just great. It was one of the front runners in the marathon, but as it lacked a few extra air pockets (and we seriously love an airy mousse), it did not win. Nevertheless, it’s an excellent dessert, and if you can’t have eggs or dairy in your diet, but still want a creamy, luscious dessert, then this on is just perfect!
Recipe from Hungry Foodies Pharmacy.
- 1 package (270 grams) of silken tofu, drained
- 120 grams high quality dark chocolate, broken into pieces
- 30 grams unsweetened cocoa powder ( ¼ cup)
- 60 ml cup water ( ¼ cup)
- 1 tablespoon almond milk (I've used soy milk)
- 110 grams sugar (½ cup)
- 2 tablespoons port (I've used Grand Marnier)
- Place the heatproof bowl over a pot of simmering simmering water and melt the chocolate with cocoa powder, almond milk, water, liquor and sugar stirring occasionally. Once melted remove from the heat.
- Blend the silken tofu in the food processor, until very smooth, then gently fold into the chocolate mixture.
- Divide between the serving dishes and chill for at least an hour in the fridge.
Previous posts in the chocolate mousse marathon:
- 5 minute instant chocolate mousse
- Chocolate orange mousse
- Avocado chocolate mousse
- Chocolate mousse in a blender
- Gordon Ramsay 4 minute chocolate mousse
- White chocolate mousse with rose and orange blossom