I was little hesitant in the beginning because of tofu but after few trials and error I found the perfect chocolate:tofu ratio to my liking- don’t worry even tofu-haters will also like this mousse. Honestly, they won’t even know there was T involved in this recipe, however using Silken or Soft Tofu is a MUST in order to allow melted chocolate to blend well and give that rich chocolatey taste with smooth texture.
Enjoy it alone or give an extra oomph factor. I am thinking chopped nuts, berries, or crumbled Girl’s Scout Cookies – all these are totally welcome here.
1- 14 oz Silken Tofu (I used soft for the recipe but highly recommend getting Silken)
1 cup dark chocolate chips
1/3 cup cocoa powder
About 1/4 cup milk (I used almond milk)
-In a double boiler, melt chocolate chips and keep aside
-Blend tofu, melted chocolate, cocoa powder and milk together
-Scrape the sides of the blender and continue until it reaches smooth, fluffy consistency
-Divide in individual ramekin dish or ceramic bowl
-Refrigerate it for 30-45 minutes or until firm
-Serve it chilled with toppings of your choice