Easy and Healthy Dark Chocolate Mousse

From: KatieMG

On Apr 28, 2009

This was good, but I would have liked a stronger chocolate flavor, maybe a bit of Kahlua and smoother tofu (perhaps I didn't blend it long enough?) I did appreciate the health aspects of this dish and I think I'll keep experimenting with it. I plan on continuing to watch the reviews for more tips. Thanks so much for posting this; it's hard finding reasonably healthy recipes that satisfy my chocolate cravings!

From: WiGal

On Mar 8, 2009

Delicious and healthy, I say let's eat more! I love dark chocolate! I made this based on Maito's recommendation for Top Favorites of 2008 Game and am glad I did. This was my first experience working with tofu so enjoyed learning about it. I did not see the word "silken" on the tofu products where I shopped so bought a 14 ounce container of extra firm tofu and removed about a half cup before the towel absorbing technique which took me about 40 minutes. Shhhh....did not tell DH about the tofu. About 8 squares of Ghirardelli is equivalent to the the 3 ounces that you need for the dark chocolate. Each square is .375 ounces. Mine turned out much darker looking than The Tiny Chef so am curious about that-perhaps the tofu to chocolate ratio ended up being different?? Mine also looks thicker probably b/c the tofu was extra firm in the first place. Thanks ~Jen~ for sharing and look forward to making this again.

From: Maito

On Jan 23, 2008

I made this back when this episode first aired, and it is absolutely fabulous! It is very rich and very thick. I substituted ultrafine sugar and kahlua (and doubled it). I recommend not telling people it has tofu in it, until after they exclaim - this is the best mousse I have ever had!. The tofu really just takes on the flavor of the other ingredients, so use the best chocolate you can find. I served these in martini glasses, so it made 4 very large servings. If this is for company, serve them the same day. They still taste just as good the next day, but the liquid does start to separate a little. This recipe is a true winner!

From: The Tiny Chef

On Sep 3, 2008

This was the best tofu mousse I've had. We didn't have brandy so I used creme de cacao (even better in my opinion). Really easy to put together and was great even a few days later. I never experienced the liquid separation that Maito had. Made for V*gan Recipe Swap Sept '08.