You can make this mousse with chocolate chips or finer quality chocolate in wafer or bar form. This recipe and my super chocolate-y Tofu Budino I’ve adapted from my friend Sibby’s carob mousse, which is also an option (carob).
I like to make this with coconut sugar sweetened chocolate chips, either Guittard Chocolate’s 72% in the pretty blue bag, or Hu Kitchen’s Dark Chocolate Gems, both really good.
Tofu Mousse, Chocolate or Mocha
makes 6 half-cup jars
Ingredients
- 16 ounces organic silken tofu, room temperature, drained 365 brand good
- 1 cup bittersweet or semi-sweet chocolate chips or bar chocolate 6 ounces; Guittard 72% with coconut sugar or Hu's Dark Chocolate Gems are fantastic!
- 3 tablespoons liquid (either unsweetened oat or almond milk, a shot of espresso cooled to room temperature, or a combination)
- 1 tablespoon maca powder optional
- 1 teaspoon vanilla extract
- ¼ teaspoon Kosher salt or sea salt
Instructions
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Using either a double boiler or a bowl set in a pan of simmering water, melt the chocolate chips, stirring occasionally. Remove from heat and let cool to room temperature.
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Place the tofu, melted chocolate, oat/almond milk/espresso, maca (optional but the malted flavor is really good here and in smoothies), vanilla, and salt in a blender or food processor and purée until smooth. Pour into individual serving ramekins or 4-ounce canning jars. Cover and refrigerate for at least 1 hour before serving.
Recipe Notes / Tips
- The sweetness of the chocolate carries this recipe, but if you would like it sweeter, add a liquid sweetener, either maple syrup or simple syrup made from cane sugar. Start with a tablespoon or two and go from there.
- I've experimented with adding gelatin and agar agar, but I don't find it necessary with chocolate, as it sets up nicely without the thickeners.
- There is a Mark Bittman recipe than uses ¾ cup simple syrup for this amount of tofu and chocolate, which seems like quite a lot to me. In the recipe comments people have mentioned using zero added sugar (that guy adds a splash of cognac which sounds like a great idea!) or reducing from ¾ to ¼ cup, so it seems like recipes like this can be modified to please every palate.)
