So, for today, I was intrigued to find that there are a lot of recipes for chocolate mousse that are tofu-based. Yup, that's right - tofu. At first, this confused me since traditional mousse is made with cream or milk and Mahalo points out that mousse has merengue or cream folded in. (It was hard trying to figure out the difference between a pudding, a mousse, and a Bavarian, but Redi-base does a nice job of providing a quick explanation.) Still, typing "chocolate mousse recipe" into Google search turned up a bunch of tofu-based recipes. (Then again, this is probably due to tailored results.) I decided I would make a tofu-based mousse because then it might not be as sweet or as calorie rich as a traditional mousse. So after looking at this recipe that just used tofu, chocolate, and soy milk and this recipe which used cinnamon and vanilla, I once again decided to go the dangerous route. That's right - I didn't follow a recipe.
|Tofu, after a few minutes in |
a food processor
|All mixed together and ready|
to go in the fridge.
As is, I could see myself using this as a cream filling in a really sweet chocolate layer cake or in a cookie sandwich, but before I could serve it as a mousse, it needs some work.