You won’t believe the main ingredient in this rich and creamy chocolate mousse…. It’s TOFU! That’s right… I said tofu! This recipe came from Rocco Dispirito’s “Now Eat This”. I’ve made the recipe three times, and each time I’ve altered it slightly. I’ve increased the amount of cocoa powder and agave nectar, and Rocco calls for sugar-free chocolate syrup – I just used regular Hershey’s. The photo above was the first time I made it. I didn’t use any chocolate shavings on top, as Rocco describes in the recipe. In my subsequent servings – I’ve used added the chocolate shavings, and they definitely add that little extra something to dish. You’ll love this mousse – and it’s so wonderful to know that it’s not a diet killer. Don’t tell anyone there’s tofu in it – and trust me – they’ll never know!
12 oz. silken tofu
3 tbls. unsweetened cocoa powder
3 tbls. agave nectar
½ tsp. instant espresso powder
1 tsp. vanilla extract
2 tbls. chocolate syrup
2 oz. bittersweet chocolate, shaved for garnish
Cut the tofu into 1” pieces. Place in a strainer for 10 minutes to allow excess liquid to drain out.
Place the tofu in the food processor; add the cocoa powder, agave nectar, espresso powder, vanilla and chocolate syrup. Blend until smooth, stopping once to scrape down the sides.
Transfer the mixture into 4 small ramekins. Refrigerate until serving. Top with a small dollop of whip cream and chocolate shavings.