Chocolate Tofu Mousse
- 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
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.
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)
|Calories per serving:||291|
|Fat per serving:||18.6g|
|Saturated fat per serving:||10.4g|
|Monounsaturated fat per serving:||5.5g|
|Polyunsaturated fat per serving:||1.4g|
|Protein per serving:||6g|
|Carbohydrate per serving:||30g|
|Fiber per serving:||5g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||4mg|
|Sodium per serving:||28mg|
|Calcium per serving:||52mg|
Good to Know
François Payard—who created this recipe—is a world-renowned pastry chef, owner of FPB bakeries, and author of Chocolate Epiphany.