ESTIMATED COST : $4.60 or $1.15 a serve - this does not include toppings.
Servings 4x ½ cup (100 grams, 3.5 ounces)
Food processor or blender
4 serving glasses or bowls that are about ¾ cup (170 ml, 5.7 ounces) in size.
300grams(10.58 ounces) of silken tofu
150grams(5.3 ounces) of dark chocolate
Whipped creamdairy or dairy free
Grated or shaved chocolate
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Drain the tofu
Carefully remove the tofu from the packaging, and place it into a fine-meshed sieve set over a bowl.
Next, gently press a triple layer of absorbent paper (or a clean lint-free folded tea towel) onto the tofu to absorb moisture.
Allow the tofu to drain for 10 - 15 minutes.
Melt the chocolate
Break the chocolate into small pieces and place them into a microwave-safe bowl.
Microwave the chocolate on high the high setting in 15-second bursts until just melted - this can take up to 1 minute or more depending on the powder of your microwave oven. Use a metal spoon to move the chocolate to see how soft it has become.
If most of the chocolate has softened, stop microwaving, and use the metal spoon to mix the chocolate until fully melted.
Make the mousse
Place the drained silken tofu into a blender with the melted chocolate, maple syrup, and salt, and blend until smooth. Stop and scrape the sides down so that everything is evenly blended.
Place into serving glasses
Divide the mousse between 4 serving glasses or bowls, and refrigerate at least 30 minutes or longer before serving.
Serve chilled, garnished with whipped cream, berries, and grated chocolate.
Draining the tofu makes it thicker and creamier in texture.
Melt the chocolate after you have drained the tofu and put it into the blender with maple syrup and salt.
The melted chocolate needs to be added to the other ingredients while still hot to make a silky smooth mousse.
Stop and scrape the sides of the bowl at least once during blending for an even consistency.
Tofu Chocolate Mousse
1 x ½ cup (100 grams, 3.5 ounces)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.