Tofu Chocolate Mousse

 
As I was saying the other day I love tofu in desserts. It is so good for you and so easy to add any flavor you want because it really doesn't have any. A friend of mine told me that she had made tofu into a mousse, something I never thought of doing. I've used it before as a cream cheese replacement in cheesecakes, but never a mousse. This recipe that I came up with is very simple and it keeps to the traditional shape, texture and flavor of your standard dairy based mousse. You can make this mousse for a nice light summer dessert, or put it in an ice cream cone for the kids for a bit of fun or put it in a GF pie crust to make a no-bake dessert.


Tofu Chocolate Mousse
1 package of silken tofu drained
2oz of semi-sweet chocolate ( I used baking chocolate)
1/3 cup cocoa powder
1 Tbs vanilla
1/4 cup water
1/3 cup brown rice syrup (sweetness depends on your chocolate so sweeten to taste)


Use whisk attachment on electric beaters to break up tofu, you could also use a food processor (I think a whisk does a better job of making the mousse fluffy, while a food processor just liquifies the tofu instead, but use what you have). Whip tofu till almost a cream like texture. 

In a glass bowl or top part of a double boiler, put in the remaining ingredients. Place the bowl over a pot of simmering water. You only want about an inch of water in the pot, the water should not touch the bowl at it's highest bubble. Stir the ingredients until completely melted.

Add the chocolate mixture to the tofu and whisk together on a high for 2-3 minutes. Mousse should be light and fluffy from the air that has been beat into the tofu. Put the mousse into individual serving bowls or in one large bowl, cover with plastic wrap. Mousse will be set after an hour in the fridge. Serves 5-6. Add whipped cream or berries to makes them extra special for your guests.