Dark Chocolate Tofu Ganache-Mousse

I must be candid with you. Take a seat. Please don’t run away.

This is made with tofu. Whew. Glad that’s over with.

Here’s the thing: tofu gives this dessert a creamy texture, a texture traditionally achieved through cream and eggs. I didn’t want to go through the laborious process of making real French mousse, so I figured I’d try and achieve it through tofu instead. It worked quite well, if I do say so myself.

And I do say so myself.

Now, I’m weird and I like my chocolate dark dark. As in, I enjoy 100% dark chocolate. The bitterness provides a raw, pure flavor that isn’t diluted by sugars and fats. The taste throws open the curtains, waking up your taste buds with a clamorous bitterness, an obnoxious kazoo, and possibly a bucket of ice. It’s slightly offensive and I love it.

Needless to say but I’m gonna say it anyway, dark chocolate isn’t for everyone. Some people I know hate bitter things, and they’re able to detect without fail even the slightest coffee I try to sneak into chocolate cakes.

Just like how cats have a natural milk-radar that allows them to detect the milk beneath your cereal.

I know it’s in there.

But if you’re a dark chocolate adventurer (or want to be one), hop on board.

‘Cause this mousse is caribou-ing to the Land of Dark Chocolate Dreams.

Dark Chocolate Ganache-Mousse

Notes: You can use either cocoa powder or chocolate chips. If you use cocoa powder in this recipe, the taste will be very dark and somewhat bitter. Obviously, the cocoa powder version is healthier. I like really dark chocolate so the darkness didn’t bother me, but it might bother normal people like you.

Taste & Texture: The cocoa powder version gives a darky dark taste, while the chocolate chip version gives a softer, creamier taste (it’s still dark though). The reason I call it Ganache-Mousse is because it doesn’t have the true airy texture of mousse, but it’s still lighter than ganache or pudding. When chilled, it has a creamy and dense texture.

Ingredients:

• 6 oz block of firm tofu.
• 1/4 cup powdered sugar. Can be substituted with sweetener of choice; the quantities will be different.
• Choose One:
  • 1/2 cup melted semi-sweet chocolate chips.
    
  • 1/4 cup + 1/8 cup cocoa powder.
    
• 1/4 cup milk. Or other type of milk.
  
• dash of instant coffee granules.
  
• few drops vanilla extract.
  

Steps:

1. Microwave the milk until hot, then stir in coffee granules and cocoa powder. If you’re not using cocoa powder, don’t add it in.

It’s like ying yang.

2. Process everything in a food processor or blender. Food processor takes about 20 seconds; blender takes a few minutes. So hang in there and blend like there’s no tomorrow.

Or like there’s not going to be a tomorrow unless you blend like there’s no tomorrow.

3. Chill. 20 minutes is decent, but it gets much better if you chill it for a few hours or overnight. It’s going to thicken a lot in the fridge, giving it a dense & creamy texture. I had a batch last 3 days in the fridge once; it had a wonderfully smooth texture. At 2 minute intervals, you can stick a spoon in and eat a spoonful.

Wait this blender was full when I put it in the fridge.

So. Dang. Smooth.

Look at that chocolatey goodness. No guilt, no worries, no holding back on this one.

Just chocolate.

 

Nutritional Info:

• Approximately 1/2 Cup Serving
• Calories: 163.6
• Total Fat: 5g
• Saturated Fat: 2g
• Fiber: 5.4g
• Sugars: 17g (with powdered sugar)
• Protein: 10g