Dark- Chocolate Mousse (made with tofu)

by | Jun 4, 2013 | Desserts

dk choc mousse w tofu


Along with twenty other bloggers from across Arkansas, I recently attended #Bean2Blog at the Moss Mountain Farm Garden Home of P. Allen Smith.  As part of that event,  we were given the opportunity to learn about soybean farming, processing and production in our state.  While I am a regular user of edamame, soy milk, soy sauce, etc., I don’t often cook with tofu.  Do you?  I would love for you to share some favorites.

 
I’ve been researching various ways to incorporate tofu into our diet.  Who knew that you could get such  decadent chocolate scrumptiousness out of a package of tofu?  Not me.  But now I do, and I expect this rich without- the- guilt bite of dark chocolate love to show up as dessert often at our house. 
 
It’s smooth, thick and oh-so creamy just like mousse made from heavy cream and eggs.  I think it’s sure to become a favorite at your house as well.
 
Oh.  And don’t even think about using that stuff from a box.  You aren’t thinking about doing that, are you?
 
Dark Chocolate Mousse with Tofu
 
1 12.3-ounce package firm silken tofu, drained
3 ounces good quality dark or bittersweet chocolate (60-70%), finely chopped (or use the good quality chocolate chips)
1/4 cup unsweetened dark cocoa powder
1/4 cup vanilla soy milk or almond milk
2 teaspoons orange extract (can easily substitute your preferred flavor)1 teaspoon almond or vanilla extract
1/2 cup powdered sugar, sifted

Topping:  1/4 cup well-chilled heavy cream
                    1 teaspoon powdered sugar, sifted
                    shaved chocolate for garnish (or your preference)

 
Process the tofu in a food processor until it is very smooth.

In a small heatproof bowl, mix together the chopped chocolate, cocoa, milk and extracts.  Place over a barely simmering pan of water, stirring frequently until melted and smooth. 

Remove from the heat and stir in the powdered sugar a little at a time, stirring well after each addition.  The mixture should be quite smooth.
 

Spoon the mousse into individual serving dishes, cover and chill for at least one hour.  It may be kept in the refrigerator for up to three days.


Just before serving, whip the cream with the teaspoon of powdered sugar until stiff.  Top the mousse with a dollop of the whipped cream and garnish with the shaved chocolate (toasted almonds, toasted pecans, etc.).

Makes 4 small or 2 large servings.

Adapted from: Ellie Krieger The Food You Crave

  logo

Disclosure: This post is about the 2013 Bean2Blog event, where P. Allen Smith and the Arkansas Soybean Promotion Board invited twenty bloggers from Arkansas to learn about soybean production in the state and to see how gentleman farmer, P. Allen Smith, has transformed his acres into an amazing dream-come-true.   I received no compensation for attending other than a super-cute t–shirt (okay 2, there’s a story about the 2nd one coming later), a few soybeans and a gift bag  of soy candles.  Oh, and they fed us some really yummy deliciousness. All opinions are mine.

Join me in reading the #Bean2Blog posts from these storytellers:

NWA Foodie (Lyndi Fultz)
The Park Wife (Stephanie Buckley)
Heather’s Dish (Heather Disarro)
Aunt Nubby’s Kitchen (Anita Stafford)
Approaching Joy (Paige Ray)
A Growing Season (Angie Albright)
Eggs and Herbs (Julie Kohl)
The Little Magpie/The Food Adventuress (Bethany Stephens)
Boots McBlog (JoBeth McElhanon)
Chino House (Alison Chino)
The Jolly Goode Gal (Jerusalem Greer)
Ting’s Mom (Karen Weido)
Desperately Seeking Gina (Gina Knuppenburg)
A Familiar Path (Melissa Stover)
The Dramatic (Sarabeth Jones)
In Arkansas (Lauren James)
In Arkansas (Blair Neal)