I’ve been reading a book that suggests blood sugar stabilization is the key to a happy, healthy body weight. As long as it means I can still have chocolate, I’m in. In this mousse, the protein in the tofu sort of balances out the carbs in the chocolate — plus it’s yummy and satisfies that dessert craving without kicking in the CRAVING-cravings, if you know what I mean. (Yes, whipped cream would be even better than silken tofu, but we can’t be busting that out every Tuesday night now, can we?)
Chocolate Mousse with Maca and Tofu
serves 8-10
12 ounces silken tofu
serves 8-10
12 ounces silken tofu
8 ounces bittersweet chocolate wafers, or a bar chopped coarsely (I like E. Guittard, semi sweet wafers)
1 1/2 cups rice milk (or almond milk)
2 tablespoons maca powder (I like Navitas Gelatinized Maca Powder)
2 teaspoon vanilla extract
1/4 teaspoon sea salt or kosher salt
optional: a pinch of cinnamon and cayenne pepper
1. Melt the chocolate in a bowl set in a pan of simmering water, or place the chocolate in the top pan of a double boiler. Stir occassionally until the chocolate is completely melted, then remove the chocolate bowl from the water bath. Let cool to room temperature then whisk in the maca powder.
2. Place the tofu, chocolate + maca, vanilla and salt in the workbowl of a food processor. Pulse to combine then with the motor running, drizzle in the rice milk and puree until smooth. Pour into individual serving ramekins, cover with plastic wrap and refrigerate for at least 1 hour before serving.
Amy’s Kitchen Coach Tips
- Use whatever non-dairy milk you have on hand: almond milk, soy milk, or rice milk work best. I like to use non-chocolate varieties so the chocolate I choose for the recipe provides the base flavor.
- Add a pinch of cinnamon and cayenne pepper for a Mexican chocolate taste.
- These little mousses keep for several days, covered and refrigerated.
