ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Tofu Mousse

Photo: Levi Brown
Yield Serves 5 (serving size: about 3/4 cup mousse and berries)
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.

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

Nutrition 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

How to Make It

  1. 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.