Tofu Chocolate Mousse Food

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.

CHOCOLATE I-CAN'T-BELIEVE-IT-HAS-TOFU MOUSSE

Steps:

• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
• Blend melted chocolate, tofu, maple syrup, and vanilla extract together in a food processor or blender until smooth. Add milk, 1 tablespoon at a time, to tofu mixture with the food processor on high until mousse is creamy and pudding-consistency. Pour mousse into a serving dish and refrigerate until set, at least 30 minutes.

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

TOFU CHOCOLATE MOUSSE

Steps:

• Microwave chocolate chips in 30-second increments, stirring each time, until melted.
• In a food processor, puree melted chocolate with silken tofu (soft or firm) and warmed milk until smooth. Force mixture through a sieve into a medium bowl, pressing with a spoon.
• Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes. Garnish desserts with finely chopped chocolate or chocolate chips, if desired.

CHOCOLATE TOFU MOUSSE

Steps:

• Place chocolate and milk in microwavable bowl. Microwave on MEDIUM (50%) 2 minutes, stirring after each minute. Add cocoa powder; mix well.
• Pour chocolate mixture into blender container. Add tofu; cover. Blend until smooth. Pour into large bowl. Add marshmallow creme; stir with wire whisk until well blended. Cover.
• Refrigerate 3 hours or until chilled. Top each serving with 1/2 cup strawberries.

TOFU CHOCOLATE MOUSSE RECIPE

Steps:

• To begin making the Tofu Chocolate Mousse recipe, firstly add silken tofu, cocoa powder, maple syrup, salt, Vanilla extract, coconut oil and almond milk into the blender jar.
• Blend the mixture until smooth.
• Once it runs smooth, spoon them into serving cups and refrigerate at least for 1-2 hours before serving.
• Adding extra liquid depends on the brand and the consistency of the tofu, add 2 tablespoons at a time if needed until it reaches desired consistency.
• You will have smooth, soft, only a just about set tofu chocolate mousse.
• Serve Tofu Chocolate Mousse as a dessert after your simple meal of Cheese Garlic Bread Recipe, and Cheesy Baked Spaghetti Pasta Recipe In Tomato Basil Sauce.

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.

BEST SILKEN TOFU CHOCOLATE MOUSSE (FLUFFY & VEGAN)

Steps:

• Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.
• Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.
• Pour your chickpea liquid or aquafaba into a medium-sized bowl and whip with a hand mixer to obtain a frothy mixture. This may take a couple of minutes, so don't worry!
• Slowly add your chocolate, date and tofu mixture from the food processor into the fluffy aquafaba and gently whisk with a spoon to incorporate until you have a homogeneous chocolate mousse.
• Divide into glasses and refrigerate for at least an hour before serving.

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.

VEGAN CHOCOLATE MOUSSE

Steps:

• You can watch the video in the post for visual instructions.Melt the chocolate in a double boiler on the stove (or in the microwave).
• Blend the drained silken tofu and maple syrup first, then add the melted chocolate and blend again until super creamy. No need to press the tofu.
• Pour the chocolate cream into small jars, refrigerate for about 1 hour, and enjoy!

TOFU CHOCOLATE MOUSSE

Steps:

• Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.
• Fold in the yogurt just until blended. Refrigerate until ready to serve. (Says to make a few hours before the guests arrive, so I'd bank on at least two hours).
• Turn this humble dessert into a restaurant-worthy confection with a garnish of pretty chocolate curls. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.