Hello chocolate mousse pots. I used to avoid any dessert with tofu in the ingredients list. I automatically thought that it was going to taste weird. Besides, tofu was for vegetarians and hippies right? Well…I have become fond of tofu lately, mainly because I found it was a perfect base for mousse and custards and sweet fillings for dairy free desserts.
To make the news even better, tofu is high in protein, low in fat and sugar, cholesterol free, and a source of calcium and vitamin E. Such a better base for a dessert than cream in regards to nutrition, and also coconut cream which is another dairy free base I use for desserts.
However, I try to limit my soy-intake as find sometimes it doesn’t like my stomach if I eat too much. So see how your body tolerates it, and enjoy these pots in moderation. Unlike me. Do what I say, not what I do.
A FEW NOTES
The trick is to get a good silken firm block of tofu and a brand that doesn’t have a disgusting aftertaste. The term ‘silken firm’ is a bit confusing, but basically a silken kind of tofu but one that is firm enough to still hold its shape. You can get really hard tofu but that wont work for this as it wont blend up very well.
The one I used is Morinaga Tofu Soybean Curd Firm (curd?? a few years ago I would have definitely steered clear of this product, but if it’s good enough for Miss Muppet..) which you can get from most supermarkets. If you’re from the States, I’ve read that Mori-Nu is the best? But obviously I have never tried it so I can’t personally vouch for it!
Silken tofu makes a perfectly smooth and creamy mousse filling when melted chocolate is added. It is not too sweet or rich, more like a light chocolate custard *happy dance*
If you need a little extra sweetener, add some more till it’s sweet enough for you. I prefer rice malt syrup as a sweetener, especially in this – you don’t get that distinct honey taste that overpowers the chocolate.
You can use whatever dishes or ramekins you like, depending on how big you want your serves to be. But you could also double the recipe to make up some mini pies using small ceramic pie dishes – perfect for when you have people over and want to make a healthy dessert.
Just don’t tell them its healthy until after they’ve eaten it. Even more importantly, DO NOT tell them it has tofu in it beforehand – they may *Italian accent* “totally freak out!” (shameless Lizzie McGuire reference…)
CHOCOLATE MOUSSE POTS (GLUTEN+DAIRY+ EGG FREE+ VEGAN)
– 1/3 cup + 3 tablespoons almond meal
– 3 tablespoons shredded coconut
– 1 tablespoon cocoa or cacao powder
– pinch of salt
– 2 teaspoons rice malt syrup or honey*
– 1 tablespoon dairy free spread/margarine or coconut oil, melted
– one block (300 g / 10.5 oz) silken firm tofu (I used Morinaga)
– 2-3 tablespoons rice malt syrup or honey*
– 1 teaspoon vanilla extract
– pinch of salt
– 85 g (3 oz) dairy free 85% or 70% cocoa dark chocolate**, melted
– whipped coconut cream, to serve
– chocolate shavings, to serve
*use rice malt syrup for vegan option
**if using 85% cocoa chocolate, you may need to add extra sweetener, to taste
Place all crust ingredients in a food processor (a small one if perfect for these small quantities but you could use a big one as well) until the mixture is combined and comes together. If it still looks a little dry, add a bit more melted spread or coconut oil. If it’s too wet, add some more coconut or almond meal.
Divide crust among the dishes and press down lightly. Set aside.
For the filling, drain the tofu (it is packaged with water so make sure you drain it first) and process it in a food processor until smooth. Add rice malt syrup, vanilla extract and salt, and process until combined. Add in melted chocolate and process until chocolate is fully incorporated.
Divide filling evenly among the dishes, cover in cling wrap, and refrigerate for at least 6 hours, if not overnight. Overnight is best so the tofu absorbs all the chocolate flavour, but I understand if you cannot wait that long!
Serve chocolate pots with some whipped coconut cream and chocolate shavings. Makes it look pretty + balances out the massive chocolate hit + disguises any lingering tofu aftertaste. Now eat!