Tofu Chocolate Mousse Recipe Video
This is a light and healthier version of traditional chocolate mousse.
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Fortified soymilk/Any non dairy milk | 1 Cup (16 tbs) | |
| Low fat silken tofu | 24 3⁄5 Ounce (2 Packages, 12.3 Ounces Each) | |
| Vanilla extract | 1 Teaspoon | |
| Semisweet chocolate chips | 1 Cup (16 tbs) | |
| 10 inch graham cracker pie crust | 1 | |
| Strawberries | 10 , sliced | |
| Mint spring | 10 |
Directions
Blend the tofu, vanilla and soymilk in a blender.
Melt the chocolate chips in a sauce pan over very low heat, in a double boiler or add 1-2 inches of boiling water to a sauce pan and put a heat-proof bowl on top. Stir occasionally, until the chips are melted.
Add the melted chocolate chips to the tofu mixture and process until smooth. You may need to scrape down the sides of the blender a couple of times.
Pour into the crust, if using, or small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer.
Top with the strawberries just before serving and garnish with the optional mint.
Stored in a covered container in the refrigerator, leftover Chocolate Mousse or Chocolate Mousse Pie will keep for up to 3 days.
Melt the chocolate chips in a sauce pan over very low heat, in a double boiler or add 1-2 inches of boiling water to a sauce pan and put a heat-proof bowl on top. Stir occasionally, until the chips are melted.
Add the melted chocolate chips to the tofu mixture and process until smooth. You may need to scrape down the sides of the blender a couple of times.
Pour into the crust, if using, or small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer.
Top with the strawberries just before serving and garnish with the optional mint.
Stored in a covered container in the refrigerator, leftover Chocolate Mousse or Chocolate Mousse Pie will keep for up to 3 days.
