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.François Payard—who created this recipe—is a world-renowned pastry chef, owner of FPB bakeries, and author of Chocolate Epiphany.

François Payard

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Levi Brown

Recipe Summary

Yield:
Serves 5 (serving size: about 3/4 cup mousse and berries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

291 calories; fat 18.6g; saturated fat 10.4g; mono fat 5.5g; poly fat 1.4g; protein 6g; carbohydrates 30g; fiber 5g; cholesterol 0mg; iron 4mg; sodium 28mg; calcium 52mg.
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