Photo: Levi Brown
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.

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.

Ratings & Reviews

MendoLinda's Review

October 01, 2013
Outstanding taste and texture. Healthy, too!

juabbebu's Review

July 27, 2013
great easy recipe for a quick dessert! Everyone wanted the recipe.