Chocolate Tofu Mousse June 23, 2017 CW20


8 ounces bittersweet chocolate, chopped
1 cup soy milk
1/2 tsp vanilla
10 ounce silken tofu, drained
1/4 cup raspberries
1/4 cup blueberries


Prepare ganache: Place chopped bittersweet chocolate in a bowl. In a saucepan, combine soy milk and vanilla. Bring to a boil; pour over chocolate. Let stand 1 minute. Whisk until smooth. In a blender, process drained silken tofu until creamy (10 seconds). Add ganache; blend until smooth (20-30 seconds). Spoon into 5 individual bowls; refrigerate until mousse is firm (1 hour). Before serving, divide 1/4 cup each raspberries and blueberries among bowls.
This recipe is high in nutrition. It has a very strong chocolate flavor which many like and others do not. With a slight reduction in nutrition, you can receive a substantial change in taste. Simply substitute 8 ounces of semi-sweet chocolate for the bittersweet and proceed as above. The bean curd is the most important part of the recipe.