Chocolate Tofu Mousse

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 18.6g
  • Saturated fat: 10.4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 6g
  • Carbohydrate: 30g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 28mg
  • Calcium: 52mg

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

  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.
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