Friday, November 12, 2010

Chocolate Mousse

Mousse (derived from French word) can be prepared either as a light and fluffy texture or creamy and thick. A dessert mousse typically contains eggs and cream and can use any flavoring...the classic being chocolate. Dessert mousse was originally available only in fancy french restaurants but nowadays they are easily available everywhere.

Generally, I don't prefer recipes which focus on eggs as one of the main ingredients. As I like the texture of the chocolate mousse, I decided to rely on one of my mostly used ingredients...Tofu. Tofu is one ingredient which can change its texture so easily depending on the kind you use. Its good to use silken tofu for desserts as it can make it so creamy. The best part is no one can tell that there is tofu in the recipe and it tastes good.

Here's a healthy mousse recipe ...


8 oz silken tofu
1 tsp vanilla extract
2/3 cup dark cocoa candy melts or bittersweet chocolate
1/3 cup milk chocolate toffee bits + 1 tbsp for garnish
2 tbsp whipped cream


Combine the bittersweet chocolate and milk chocolate in a heat-proof bowl. Melt the chocolate in a double boiler or microwave in short intervals until completely melted and keep aside to cool.

In a blender, add the silken tofu and purée until it becomes smooth and creamy. Add the melted chocolate and vanilla extract to the tofu and blend well. (If you find the purée to be sweet, you can add 1/4 - 1/2 tsp of instant coffee powder and blend with the rest of the ingredients which will cut some of the sweetness and enhance the flavor of the chocolate)

Put the chocolate mousse in small dessert cups or ramekins and cover then with clear wrap. Refrigerate them for 3-4 hours until it sets.

Serve chilled with whipped cream and sprinkle some milk chocolate toffee bits on top. Enjoy!!

Makes 5 servings.