Monday, March 8, 2010

Chocolate Tofu Mousse

I toyed with a lot of titles for this.  It's made with tofu.  If you think you don't like tofu, then....THIS is the dish that will change your mind!

The original recipe dictates equal weight tofu to melted chocolate, and that's IT.  The resulting mousse will have the same properties as the original tofu- silken tofu makes a silky pudding, firm tofu makes something more like cheesecake.  It also doesn't blend as finely, and so has a "ricotta-like" texture, but sets up very firm.  (You could spoon it into a graham cracker crust for a "cheesecake" if you liked.)  I used a large package (1 pound 9 oz) of firm tofu, and then messed with the original recipe a bit- your tofu will dictate the rest of the recipe, consider this a list of ratios!

Chocolate-Soy Mousse

1 lb 8 ounces tofu
12 ounces chocolate chips (or other chocolate) melted (half the weight of the tofu, more or less depending on preference)
1 tsp vanilla
1/4 cup sugar
1/4 cup peanut butter

Mix the tofu in a blender or stand mixer, then mix in remaining ingredients.  Let set in fridge until firm.

1 comment:

  1. I bet the PB would make it really good! I've tried the tofu/chocolate mix...and it just wasn't doing it for me.