Saturday, December 20, 2014

Dark Chocolate Mousse


  • 1 (12.3-ounce) package silken tofu, drained
  • 3 ounces high quality bittersweet chocolate, finely chopped
  • 1/4 cup unsweetened cocoa powder, preferably Dutch-processed
  • 1/4 cup water
  • 1 tablespoon brandy
  • 1/2 cup plus 1/2 teaspoon superfine sugar
  • 1/4 cup heavy cream
  • 1 1/4 teaspoons shaved chocolate


In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)

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