I was a bit skeptical about making a dessert with tofu at first. Then I thought silken tofu is bland with barely any taste so it should work in a mousse as a substitute for cream. I tried a few different recipes and this was the one I really liked.
Now the challenge was getting my dairy loving kids to enjoy it. Well I presented these beautiful little mousse cups to my kids with and it went down smoothly without complaints. When I told them they just ate tofu avocado chocolate mousse…. they were not pleased about me sneaking tofu in their dessert. They did however enjoy and complimented me as to how good and real it tasted, should make it more often. Score!!
Heres how I made it
- 200 grams organic silken tofu drained for 30 minutes
- 1 medium avocado, scooped and chopped
- 75 grams unsweetened baking chocolate (70% or more)
- 1 tablespoon vanilla extract
- pinch of salt
- 1 shot espresso (optional)
- 1 tablespoon cacao powder
- 2- 3 tablespoons maple syrup more if you like it sweeter
- Shaved chocolate, berries and mint leaves for garnish
Start by melting by chocolate in a microwave or a double boiler. Keep the melted chocolate at room temperature. In a food processor, blend tofu, avocado, vanilla, espresso, maple syrup, cacao powder. Process till smooth, about 2 minutes. Add the melted and process further till well blended and smooth. Taste, add more maple syrup if you like it sweeter and blend again.
Divide between 4-6 cups depending on appetites. Refrigerate for at least 30 minutes to an hour before serving for the mousse to set. Garnish with shaved chocolate, berries and shredded mint leaves.