This chocolate mousse is dense, creamy and non-fat. Its made from silken tofu ! It's easy to make and taste just like the real thing ! This recipe is from Healthy Appetite with Ellie Krieger on Foodnetwork.
Recipe:
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 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)
Recipe:
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 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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