First Monday in September! Even though it’s Labor Day, it’s still a Secret Recipe Club kind of day. 🙂 If you’ve missed past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.
This month I was assigned Veggie Grettie. This blog is written by Gretchen, who believes in food as the ultimate medicine. You can read her story here, and I suggest you do because her story is pretty inspiring, even though I don’t personally eat a completely plant-based or gluten-free diet. Gretchen has many awesome recipes, reviews, and educational posts on her site… it was so fun to peruse. Anyways, I must admit that I adapted the recipe I made from Gretchen’s blog… but simply because I already had regular milk, cocoa, chocolate, and sweetener at home and wanted to make this recipe right away. But do click over to the original to see her recommendations for ingredients. However, do not despair because [in my opinion] I did not change the biggest component of all from this vegan chocolate mousse recipe: TOFU!
Yes, that’s right. That smooth, creamy, chocolately mousse isn’t made with heavy cream or eggs, but rather a block of extra firm tofu. Whaaaat? And I promise you that you cannot taste any tofu at all. There is no tofu-y taste, no tofu-y texture, just a luscious chocolate dessert that can’t be beat. It’s fabulous!
Ben was a doubter when I told him about it. He thought it was weird, but since he’s such a great guy, he always is willing to try anything I make. 🙂 As I was dishing up this dessert last week, here are some of the names Ben came up with to call this dish rather than Chocolate Mousse:
Which do you prefer? I actually like tofousse. Tofudding creeps me out, and moufu sounds like a character from a Disney movie.
But after a bite or two, here’s what I had on my hands…
He loved it! And when asked if he would have suspected tofu was in this dish had he not known, this was his reply: “when you put a chocolate dessert in front of me, the first thing that comes to mind is not tofu.” I think that about sums it up. I wish I had done a fake out test on him, but sadly I didn’t. However, you can! Because really, who would guess that this was a big bowl of anything but chocolate mousse?
- 8 ounces good-quality dark chocolate, chopped roughly
- 14 ounce package of extra firm tofu
- 1 1/2 to 2 cups skim milk
- 6 tablespoons cocoa powder
- 6 tablespoons sweetener [I used half honey, half sugar]
Melt chocolate in a double boiler over medium-low heat, stirring occasionally.
Meanwhile, combine tofu, 1 1/2 cups milk, cocoa powder, and sweetener in a food processor or high powdered blender [like a Vitamix] and blend until very, very smooth. Be sure to stop and scrape down the sides as needed.
After chocolate has melted, stream in with other ingredients, and continue to blend until smooth. Mixture will be warm and not quite the consistency of pudding. If it seems too thick, add up to another 1/2 cup of milk.
Place in a covered container and refrigerate at least several hours to thicken completely.
When ready to serve, spoon or pipe into individual bowls. Top with berries, whipped cream, spinkles, or my personal favorite, Trader Joe’s Sugar, Chocolate, and Coffee Bean Grinder.
Time: 15 minutes preparation, plus time to chill.
Yield: 4 1/2 cups.