31 January 2006

Chocolate Mousse

Before the optional coconut.

This I made a few weeks ago: I felt like having some chocolate and I have had so many almond-oat-balls (see previous blog) that I want chocolate and no more healthy stuff.

This recipe is super-easy and fast, in fact, it takes less than five minutes to make. The trick is that it has to be covered and put in the fridge for an hour after it's prepared. This gives it time to thicken and be a mousse.

Here's the recipe:
1 package (about 15 ounces) of soft or silken tofu
3 or 4 ounces of chocolate chips (I used WFM kind which is barley sweetened and dairy free of course)
1/3 cup unsweetened cocoa powder
1/4 cup boiling water
1 teaspoon vanilla
2/3 cup raw sugar
This time I topped it with coconut since it's the new awesome thing I have in the house.
I usually eat this plain, in fact, it's so sweet that I barely eat any at a time.

I have to say one more thing before you read on: I made this on Xmas and also have had it about three times a year for the last three years. I have always and only had positive results and comments from tasters of this recipe and they are absolutely shocked to find out it's tofu. Ooooh, people are oh-so-scared of tofu.

Here's the deal people: tofu doesn't taste like anything. You can't say you don't like it because that just means you don't like the flavor that was added to it or if it is overcooked and mushy that's crap too. Tofu is so versatile that in this recipe it's so much healthier and nutritious than what would be milk and cream and such. Tofu is the best.

Directions for making this wonderful chocolate stuff...
1. Start with the soft tofu and drain the water.
2. Plop it in the food processor and turn on and just watch it blend.
3. Scrape the sides down and run it through one more time.
4. In a bowl (not the mixer) combine the cocoa and chocolate chips. Add the water and stir with a wooden spoon or rubber spatula until the chocolate is melted. You may need a bit more water, but not too much.
5. Add vanilla, stir.
6. Add sugar, stir.
7. Add chocolate mixture to the tofu in the mixer and blend away. Watch it become chocolate goodness.
8. Place into a bowl or seperate serving dishes and cover.
9. Place in the fridge for an hour (or longer) and serve.10. This must be kept in the fridge, not freezer.

*Let me say one thing about the cocoa: Dutch-process cocoa is treated with alkali to neutralize its natural acidity. This process produces cocoa that is darker and has a mellower flavor. It's harder to find, but possible.

I got this recipe from the 2003 (I think?) Eating Well Magazine. If you look under the recipes under http://www.eatingwell.com/ you can see the mousse. I adapted the recipe to my own (like always) and now I guess you can judge me and compare! There ya go. Wonderful and rich chocolate mousse. Just don't tell the weary that it's made with tofu and no one would ever know. I'll even put money on it.