Kitchen Corner

March 2, 2009

Chocolate Tofu Mousse

Chocolate mousse, the dessert that I hardly resist and my weakness! Everytime I feel guilty after I eat it as most of the traditional chocolate mousse recipes would contain lots of cream and egg yolks. Somehow, there was a genius who used tofu to replace the cream and egg yolks for the chocolate mousse and that really cheer me up. Tofu! yes it's tofu which I never think that can be used to replace cream for making desserts. There are plenty of tofu chocolate mousse recipes and here I followed my favorite nutritionist Ellie's recipe.
The chocolate mousse took no time to prepare, just ignore the pictures shown with the shortcrust pastry cases and the cake base. The chocolate mousse could actually simply serve in cups or any serving dish but I just made a little bit extra for weekend. Simply blitz all the chocolate mousse ingredients in a food processor and pour into a serving dish and set in the fridge for couple of hours, job done!
I like the sourly of raspberries in the chocolate mousse as I think they go very well. So, I used raspberry puree to replace the water from the recipe as well as using the puree for the toppings. For the cake base, I was quite lazy to make the sponge cake so I simply blend together 60g egg whites, 25g ground almond, 50g sugar powder and 30g melted butter in the food processor then bake in a 180'C preheated oven for 20 minutes, simple! I find the cake is slightly thick which suppose to be in very thin layer.
As for the shortcrust pastry, I used some left over pastry in the fridge to roll it into a few chef rings and bake blind until golden brown. Here I've got a broken one and it's such a waste.
The pastry and almond cake go very well with the chocolate mousse whereas the mousse is really smooth, soft, light and my other half hardly taste the tofu until I told him. Other than using tofu for the chocolate mousse, a good quality at least 70% chocolate and cocoa powder is needed. It would definitely gives you a scrumptious dessert.
Recipe for the chocolate mousse:
10 oz silken tofu
3 oz 70% dark chocolate
1/4 cup cocoa powder
1/4 cup water (I used raspberry puree, drained & seeded)
1 tbsp brandy (optional)
1/2 cup sugar (I reduced 2 tbsp for 1/2 cup)
  1. In a blender or food processor, puree the tofu until it is smooth.
  2. Put the chopped chocolate, cocoa powder, sugar, water and brandy (this is quite optional) in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth.
  3. Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour or 2.


Franlanto said...

Look so yummy, thanks for sharing. :)

Happy Flour said...

Hi Kitchen Corner,

This look very tempting. I come across this recipe on Asian Food Channel but lazy to search for the recipe. I must put this on my baking list. Thanks for sharing.

Snooky doodle said...

How nice ! this mouse looks so creamy and light. I like your presentation too. Looks delicious :)

Kitchen Corner said...

Hi Franlanto,
Hi Happy Flour,
Hi Snooky doodle,
Thanks for your lovely words, try out this recipe and see whether you like it or not ok. Cheers!

pigpigscorner said...

They look so lovely! Sounds really healthy with the silken tofu...yum yum

Kitchen Corner said...

Hi pigpigscorner,
Ya, I think tofu would be much healthier than cream.

Lulu said...

This mousse was amazing, though mine turned out like a can really taste the chocolate flavor.It's a great recipe for people like me who are lactose-intolerant.

Kitchen Corner said...

Hi Lulu,
Hope you enjoy the recipe. Cheers!

Anonymous said...

Hi, i stumbled upon your blog by chance and saw ur recipe on Tofu Mousse. It looked delicious and i wanted to try my hands on it. Could you kindly advise me how many grams is 10oz of Tofu? Thanks.

Ping ping

Kitchen Corner said...

Hello Ping ping,
The recipe ask for 10oz, however I didn't follow exactly the quantity. I used a full package of silken tofu, I think there is about 10oz. If I'm not mistaken, 10oz is about 283 gram.

Anonymous said...

ok thanks..I shall try it out. Thanks again

Ping ping

Ronni said...

Hi Grace,

This is so in my to-do list! I just did one found on some ice cream pack and it was super lousy. Not only that, the cream involved was a lot! So so... I am really going to try this.

May I ask if the silken tofu is the square packet kind we get from supermarkets and used for soup?


Kitchen Corner said...

Hi Ronni,
I used the chinese silken tofu which is in square pscket.

Spencer @ Moo-Lolly-Bar said...

Sounds very intriguing. Will have to give it a go one day!

Melody said...

Had a hunk of cooking chocolate but no eggs when I came across this recipe. Had silken tofu in the fridge, so I made this.

So great!! Haven't had the final product, but taste-testing as I went, I enjoyed it. You'd never know it was tofu!!

I omitted the cocoa (couldn't find it in my pantry!!) and added a couple of teaspoons of instant coffee to the water. Makes it sooo rich and yummy!!

Also added a bit more sugar to compensate the coffee. Can't wait 'til they set to surprise my partner. Thanks for the great recipe!!

Anonymous said...

Hi, comparing this to some vegan chocolate fondue recipes, dyou think it's possible to turn this into a cream free chocolate fondue instead? say by blending tofu with some milk before adding the chocolate (:

Unknown said...

I love the chocolate paired with a maple tinted whipping cream, but feel free to just pop a scoop of your favorite ice cream on that sucker if its easier. sugar free oatmeal chocolate chip cookies