No-Fuss Chocolate Mousse
photo by Linorama
- Ready In:
- Melt chocolate chips however you like-- I like the microwave; set aside& let cool if necessary.
- Whiz up the tofu in the blender along with vanilla and salt, then add melted chocolate and blend until well combined.
- Fold in whipped topping by hand.
- Divide into serving dishes (or pour into baked& cooled pie shell).
- Refrigerate until set- I'm guessing on the setting time of 30 minutes because I've never timed it.
Questions & Replies
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Mmm--mmm-mmm!!! I was in the mood for something chocolately (which is 90% of the time) and had some silken tofu, so I tried this recipe. I used only 6 oz. of chocolate chips (trying to count calories) and it was still very rich and flavorful. This was truly no-fuss and makes an elegant dessert. Thanks Linorama!
Wow! I am sooo impressed. This is absolutely decadent-tasting and you're right, Linorama, you would never-in-a-million-years guess that it's tofu. I found this really firm and intensely chocolate after folding in 4 ounces of whipped topping so I went ahead and added the remaining 4 ounces. Wonder what this would be like made with quality chocolate? Hmmm...may have to do more "research". One thing's for certain, there can't possibly be a better way to eat tofu. Ordinarily a recipe with all this chocolate would raise my blood sugar and eventually leave me craving more of the same. I'm guessing it was the soy protein that helped to mediate that effect and I avoided feeling that low blood sugar letdown. What a great rationalization for more mousse.
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