Prep 15 mins
Cook 1 hr
I based this on a recipe by Ellie Krieger. If you don't tell anyone they'll never know it has tofu in it.
- 1 (16 ounce) package silken tofu, drained
- 6 ounces high quality bittersweet chocolate, finely chopped
- 1⁄4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1⁄2 cup water
- 1 tablespoon brandy (optional)
- 1 tablespoon espresso or 1 tablespoon strong coffee
- 1⁄2 cup sugar
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon sugar
- 1 1⁄4 teaspoons chocolate shavings
- In a food processor or blender puree the tofu until it is smooth.
- Put the chopped chocolate, cocoa powder, water and brandy in the top of a double boiler or a heat-proof bowl. Place over a pot containing 1-inch of barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
- Add the chocolate mixture to the tofu and puree until well blended. Spoon the mousse into individual serving dishes or one large serving dish. Cover and refrigerate for at least 1 hour.
- Whip the cream with an electric mixer. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
What about this recipe makes it low-fat? The saturated fat is extremely high. It may be slightly less fatty than other mousse recipes but it definitely does not qualify as low-fat. You're better off just eating Chocolate Mousse Whips.
This was fabulous! My sister made this for a dinner last night and it was so good. She didn't have the whipped cream and chocolate shavings on top and she didn't add the brandy or the espresso. She also microwaved the chocolate instead of using a double boiler. I definitely recommend this recipe!