Dark Chocolate Mousse (with tofu!!)
If you read the title, you have chosen to press on and keep reading because you are A) Intrigued, or B) Totally grossed out. For a year or so, I have quickly flipped past this recipe in Ellie Krieger’s cookbook, dismissing it as weird and utterly unappealing. Well, my friends. I have changed my tune. I am now a bonafide, card-carrying tofu eater. I never thought I’d see this day. Or this dessert in my belly.
I have to tell you, this recipe rocked my socks off. And that’s really saying something, cause it’s 17 degrees out. No one should be without adequate footwear in times like these.
Apparently tofu is used for all kinds of desserts–even cheesecake. Who knew? Oh–you did? Why didn’t anyone tell me?! I’m always the last to know.
Using high-quality chocolate and cocoa powder is really key to perfecting this recipe. Several online reviewers complained of a strong tofu taste in the mousse. I used soft organic tofu, and didn’t experience that at all. I tasted rich, chocolately goodness. Which, of course, is basically my favorite kind of goodness.
Without further delay, here’s Ellie Krieger’s recipe for Dark Chocolate Mousse
. I made it as directed, except I subbed brewed coffee for the brandy. If you make it, you’ll notice it’s heavier than mousse–probably more like a pudding, but why split hairs? Or your pants, for that matter.