Tofu Chocolate Mousse
This two-ingredient chocolate mousse gets its body from silken tofu instead of eggs or cream. The tofu blends into a smooth, dense texture that is less airy than the French original, but it keeps longer in the fridge and carries fewer calories. Because the tofu mutes sweetness, choose a semi-sweet chocolate you like the taste of. It is easy enough for beginners, and it also works as a filling for a graham cracker crust pie.
Instructions
Melt the chocolate in a double boiler, stirring until it is fully liquid and smooth.
Tip the silken tofu into a blender and pulse several times to break it down.
Scrape all of the melted chocolate from the double boiler into the blender.
Blend until the mixture is smooth and the chocolate and tofu are fully combined. If streaks or lumps remain, stop the blender, scrape down the sides with a spatula, and blend again.
Spoon the mousse into one serving dish or into individual bowls. Chill in the refrigerator for 6 to 8 hours or overnight, until set.
Make it personal.
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