Chocolate Tofu Mousse

 Recipe
What's not to like about rich Chocolate Tofu Mousse? Pastry chef Francois Payard whips up a fabulous mousse with soy milk and silken tofu that's just as decadent as the traditional dessert.

Yield:

Serves 5 (serving size: about 3/4 cup mousse and berries)

Nutritional Information

Calories 291
Fat 18.6 g
Satfat 10.4 g
Monofat 5.5 g
Polyfat 1.4 g
Protein 6 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 28 mg
Calcium 52 mg

Ingredients

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

Preparation

Prepare ganache: Place chopped bittersweet chocolate in a bowl. In a saucepan, combine soy milk and scraped vanilla bean. Bring to a boil; pour over chocolate. Let stand 1 minute. Remove vanilla bean and 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.

Note:

François Payard,

April 2012
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