I may have said this before, but this time I promise I mean it. Like, I really, really mean it. You’ve got to believe me. Ok?
This recipe, this one right here, this recipe is my favorite. My favorite on this entire blog. It’s chocolate mousse. Rich, creamy, thick, chocolate mousse. And then it’s also… healthy? I know, I know. It seems absolutely insane. Believe me, I know how weird it sounds. Do you see that picture? That picture is not healthy. But wait… it is!
My Favorite Chocolate Mousse
12.3 oz shelf stable tofu (this can be found at Trader Joes or online as Mori-nu tofu)
½ cup cocoa powder
½ cup semi-sweet chocolate chips, melted (I melt them in the microwave)
2 tablespoons 1% milk (or soy milk, almond milk, or skim milk)
2 tablespoons maple syrup
- Drain tofu and pat dry.
- Place tofu, milk, cocoa, maple syrup, and melted chocolate chips in the bowl of a food processor. Process on and off until mixture is completely smooth, with no tofu clumps at all. Stop to scrape down the sides of the processor as needed.
- Distribute mousse between 4-8 serving dishes. The mousse is very rich, so you do not need a lot to feel satisfied.
- Chill in refrigerator for at least 4 hours. The longer the mousse chills, the thicker it will become. Serve with whipped cream, fruit, or plain. It also works well as a frosting. Mousse will keep in fridge for about 1 week.
The Smart Cookie
This chocolate mousse has tofu and no refined sugar. I know, It’s crazy. But if you don’t believe me, just give it a try yourself. Like I said, it’s a favorite.