Easy Dark Chocolate Tofu Mousse Food

EASY DARK CHOCOLATE TOFU MOUSSE

Steps:

• In a food processor, mix the tofu until completely smooth (I use my vitamix).
• In a double boiler, gently heat the chocolate until completely melted, then remove from heat.
• Warm the soy milk slightly and stir in the cocoa. Add it to the melted chocolate and stir to mix.
• Combine the chocolate mixture with the pureed tofu in the food processor and process for about 2 minutes, until completely combined and light in texture.
• Store in the refrigerator. Bring to room temperature before serving.

SILKEN TOFU CHOCOLATE MOUSSE

Steps:

• Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.
• Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
• Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.
• To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.
• Leftovers will keep in the fridge for up to 3-4 days

DARK CHOCOLATE MOUSSE

Steps:

• 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.

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

EASY CHOCOLATE MOUSSE

Steps:

• Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water.
• Cool and then add beaten eggs.
• Add Grand Marnier.
• Carefully fold in whipped cream.
• Chill and serve.

EASY AND HEALTHY DARK CHOCOLATE MOUSSE

Steps:

• In a blender, process tofu until smooth.
• Combine chocolate, cocoa, water and brandy in a small saucepan over medium heat; stir until melted.
• Remove from heat; mix in sugar, a little at a time, until smooth.
• Add chocolate mixture to tofu; process until smooth.
• Spoon mousse into champagne glasses; cover and refrigerate for at least one hour.
• Top with whipped cream and shaved chocolate, if desired, and serve!

TOFU CHOCOLATE MOUSSE

Steps:

• Blend tofu and bananas together in food processer until smooth.
• Add melted chocolate and blend until color is dark.
• Before the mousse cools, portion into 6 0z. martini glasses and then store in refrigerator.
• Chill about 40 minutes before serving.