I was debating with myself whether or not I should share this recipe, since I rather like the idea of people thinking I’m an extraordinary cook when they taste my chocolate mousse. But it’s simply too fab not to share. I got the basic recipe from Charo, a friend of mine, and tweaked it to come up with several variations. It’s so malleable that you can come up with your own versions too (don’t forget to share them with us!).
You can make the most basic choco mousse with just two ingredients, in 15 minutes, tops—and that includes clean up! Perfect for last minute desserts, potlucks and cravings. It’s even kind of healthy. And the best part is, most people won’t even know it isn’t really chocolate mousse.
- 1 package of silken tofu—it must be silken, not the firm tokwa kind. I usually get the 330g pack
- Chocolate of your choice, equal to the weight of your tofu. My last version, I used 200g dark chocolate with almonds and 100g plain dark chocolate. My sister used a chili-chocolate-and-milk-chocolate combo. Baking chocolate also works. Choose wisely and well; your mousse will only be as good as your chocolate.
- Flavoring (optional). I’ve tried mint and it was lovely. Next time, I’ll try to add some orange zest and orange flavoring.
- Pie crust (optional). You can buy ready-made pie crusts in the grocery. Or you could make your own; it’s simple enough (crush Graham crackers, mix with melted butter and press onto the bottom and sides of a pie plate—about 1 ½ C crumbs to ½ C melted butter; sugar is optional—I usually skip it; you can also use Oreos or other cookies, like in the pie pictured ).
- Whipped cream (optional). Having a can of whipped cream to spray on would be fun, but entirely too indulgent. A box of regular cream, chilled and whisked, works quite well.
- Drain the silken tofu, then puree in a blender. In case you don’t have a blender, you can always whisk the tofu by hand until it’s all smooth.
- Break up the chocolate into small pieces and melt over the stove or in the microwave, taking care not to scorch. I’ve discovered that once the chocolate gets warm enough, I can take it off the heat and keep stirring—the solid chunks will eventually melt without the dreaded scorching.
- Pour the melted chocolate into the pureed tofu, then blend or mix well.
- Optional: Add the flavoring, a few drops to a teaspoon depending on the kind you’re using, and your preference.
- Pour tofu-chocolate mixture into a container, then chill for at least 30 minutes. You can use small ramekins or bowls, a glass dish, or even a more-practical-but-not-as-pretty Tupperware, so you can cover and store in the ref without hassle (this last option is good for self-consumption; if you’re serving guests or bringing the mousse to a party, I suggest you go with the nicer containers, and cover with cling film).
- Optional: Instead of pouring into a container, pour mix into prepared pie crust, then chill. When ready to serve, pipe on whipped cream. In a pinch, a small sandwich bag with the corner cut off does great duty as a piping bag (exactly what we used to decorate this mousse pie).
Raine likes helping with this (mostly to lick the melted chocolate off the spoon)--she spoons the mixture into the containers; and when I'm up to cleaning up the mess, I will let her pipe the cream over the pie. Someday.
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