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.
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
How to Make It
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.