This chocolate mousse put us into a chocolate coma. I’m now about 31 weeks pregnant – and my partner is the one craving chocolate. So far during this pregnancy I’ve craved a lot of fruit, and some odds ‘n’ ends. I was missing all the eastern european food I usually had access to back in the US. Lucky for me though I didn’t have access to these foods otherwise my baby might be made of borsch. I stuck with a healthy diet during this pregnancy, and I’m happy I did. I’ve had some health scares during this pregnancy, and it was psychologically helpful for me to get through these rough times knowing it wasn’t my fault, and that I was doing everything I can to keep this lil warrior and myself healthy, happy and thriving during our time together.
Any who…this mousse was my partners doing. He loves chocolate. With a passion I can’t begin to understand. When we lived back in the states I would make this tofu chocolate mousse that he would rave about. Since moving overseas I hadn’t made it because I left all my fancy shmamcy equipment in the US. Normally I recommend using a food processor or high powered blender to give you the superb silky consistency you are looking for. However I used a nutribullet blender and everything seemed to work out just fine. The only thing I changed was the portion size – I made 1/2 batch at a time.
If you are trying this out I would mention a couple things:
~Less is more: when adding the sweetener remember the taste will intensify once you chill these lovely lil mousse’z down. I would test this recipe 2-3 times with different amounts of sugar before finding what you think ‘really works’ for you.
~Portions: I’m all about getting out my eating pants and tucking in, however this isn’t the recipe for that. I would really recommend serving just a couple heaping spoonfuls of this with fruit, or something naturally sweet to balance it out. I also really like this with toasted and crushed nuts or some cookies that aren’t overly sugary. If you do a huge portion of this you may be feeling sick part way through – but this is coming from someone who never eats dessert so you be your own guide here.
~Clean yo tofu: yes. Rinse it off and let it drain in a strainer for a lil before making this. That liquid that tofu sits in is funky. Period. You need to wash your silken tofu off and let it drain if you want to get rid of some of that. Also be careful – silken tofu is delicate. Treat silken tofu like a lil cloud.
~700 grams or two standard packages of silken tofu, rinsed & drained
~130-160 grams coconut sugar
~2 tablespoons vanilla extract
~1 large pinch sea salt
~200 grams dark chocolate
1) Place tofu, coconut sugar, vanilla, and sea salt into a blender or food processor. If you are using a small blender like my nutribullet you may want to make 1/2 of this at a time so as not to burn out your blender. Blend on high for 1-2 minutes, stopping occasionally to either scrape down the sides or to shake the contents down to the bottom by the blades.
2) If you have a double boiler you can use this to melt your chocolate. I don’t so I simply used a saucepan and patience. I found that leaving the chocolate to get warm at room temperature really helped speed this process along as normally I store these in the freezer…mainly to hide them from my partner not really for any practical reason. Turn on the stove to low, stir the chocolate buttons around for 30 seconds or so. Then turn the heat off. Keep stirring until you see the melting begin to stop. Then turn the heat on again for 15-30 seconds stirring constantly. Repeat this until all the chocolate is melted. Remember patience is your friend here. If you melt the chocolate at too high a temperature it will get grainy like sand and the consistency will be ruined for the mousse. Once all the chocolate is melted and you have a thick chocolaty sauce of sorts you are ready to move on.
3) Pour the melted chocolate into the blender with your tofu/sugar/vanilla/sea salt mixture. Blend on high for 2 minutes. Allow your blender/food processor to cool for 30 seconds at a time so as not to overheat the motor if necessary. Once the mouse is all whipped up pour into four glass cups or ramekins. Place these into your fridge for at least an hour or into your freezer for about 20-30 minutes. The consistency will mimic that of a velvety chocolate mousse if you used a lil extra melted chocolate it will mimic a chocolate ganache. All good things in my book. Enjoy with fresh fruit, smashed nuts, or cookies crumbled on top like me.