Monday
February 14, 2011
23:45:24
Tagged with: chocolate • dessert • food • mousse • recipe • tofu
Added spice (2) | Add your own spice!
Next entry: Black, white and extremely lucky
Previous entry: Ladder in the Round
Related entries:
• Recipe: Pumpkin Cauliflower Soup
• Recipe: Renkon Chips
• Starting Off The Year On The Right Stomach
• Roasted Red Capsicum Hummus
• Spinach Rice Croquettes
Recently Served Up
• Recipe: Sweet Potato Fries
• Black, white and extremely lucky
• Recipe: Silken Tofu & Chocolate Mousse
• Ladder in the Round
• Recipe: Pumpkin Cauliflower Soup
• Recipe: Renkon Chips
• A Trip To A Shrine
• Starting Off The Year On The Right Stomach
• An Experiment In Pie Crusts
• Lemon and Dill Jelly
• Roasted Red Capsicum Hummus
• Spinach Rice Croquettes
• quake 5:08 pm
• Edamame & Tofu Dip
• quake 4:59 am
Monthly Archives
Categories
• Australia
(2)
• Earthquake Reports
(35)
• Food & Drink
(30)
• Italy
(23)
• Japan
(21)
• MJD-S Related
(17)
• Observations
(14)
• Personal Projects
(5)
• Photography
(55)
• Rants
(5)
• Silliness
(3)
• Techie Stuff
(2)
• Thumps & Whistles
(1)
• via Keitai
(0)
• World
(2)
• 友達
(8)
Recently Added Spice
• The Goddess on Recipe: Silken Tofu & Chocolate Mousse
• IrishJenn on Jammin'! Spicy Fig Orange Marmalade
• Lenggai@popty-wopty on Recipe: Silken Tofu & Chocolate Mousse
• Carol Wilson on Black, white and extremely lucky
• Carol Wilson on quake 5:08 pm
• Plegmund on Black, white and extremely lucky
• Jip on Jammin'! Spicy Fig Orange Marmalade
• John on Amazing Carrot Soup Recipe
• Layne on Lemon and Dill Jelly
• moth on Lemon and Dill Jelly
Feeds
• Atom
• RSS 2.0
• Subscribe in a reader
Page hits: 894709
Recipe: Silken Tofu & Chocolate Mousse
Ingredients
- 300g silken tofu (Must be silken! Otherwise you’ll get chocolately scrambled tofu instead.)
- 300g chocolate (Any kind will do depending on whether you want a milk mousse or darker.)
- 1 teaspoon vanilla extract (This really does take the tofu taste edge off - you can substitute peppermint for choc-minty mousse, espresso for mocha mousse etc - go wild!)
Method
I like to hand whisk the tofu furiously to get it all airy and fluffy and smooth.
Then you can melt chocolate in a double boiler (or even nuke it in a microwave) and add to the tofu. Whisk until completely blended and smooth.
Pour/spoon into serving cups and chill. Usually sets pretty quickly. Garnish just like you would an ordinary mousse.
Serving size - really if you stick to a 1:1 ration of tofu and chocolate you can make as few or many as you like.
[Based on this recipe, via.]
Next entry: Black, white and extremely lucky
Previous entry: Ladder in the Round
Added spice....
-
I love desserts! This one is so quick and easy. I will surely love to try it. Thanks for posting.
-
I made this a few years ago for christmas. Added a dash of booze for that extra bit of “cheer” - frangelico I think. But whatever you have that goes with chocolate works too.