Tofu Crazy Chocolate Mousse Food

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.

TOFU CRAZY CHOCOLATE MOUSSE

Steps:

• To powder splenda, put in blender for about a minute. (or use powdered sugar).
• Combine all ingredients, with an electric mixture in a large bowl.
• Mix until smooth and fluffy.
• Place in small serving dishes.
• Chill for several hours before serving.

VEGAN CHOCOLATE MOUSSE

Steps:

• Place almond milk and chocolate chips in a microwave-safe bowl and heat about 1 minute depending on your microwave. Stir together until chocolate chips are dissolving in milk, you should now have a rich chocolate milk. If necessary, heat a bit a longer. Let the mixutre cool for a few minutes.
• Add chocolate mixture, tofu, and vanilla to a food processor or blender and process until pureed. This is important: taste the mixture to make sure you don't a have a tofu taste since all brands are different. If it's not chocolaty enough you can melt some more chocolate chips and add it but don't add any more milk or it won't set properly.
• Pour into 4-5 ramekins or small dishes. It will set better this way than if it's in one big bowl. Chill 2-3 hours and it's ready to eat!

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.

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.