Chocolate-Orange Mousse

Another day and another attempt at guilt-free desserts.  This little chocolate fella was found on Handle The Heat last Friday, and immediately got my attention.  Today I put my skeptic hat on and decided to try the recipe.   To be honest, I wasn’t really planning on making a pretty mousse; I didn’t even believe there is a slight chance it would end up tolerable: never had a tofu dessert before, and always thought there was a good reason for that.

I just wanted to experiment how much chocolate you really need to kill that blah flavor of tofu.  The fact, that my husband is obsessed with dark chocolate, and we have Endangered Species stashed in every corner of our house, helped a lot – I felt no guilt in wasting one bar on a potentially tragic dish.    

Surprisingly, the amount specified by the original recipe was quite sufficient!  Furthermore, the dessert quickly passed Milton test!   Even my men liked it (the 3-year old only after he was… misinformed… that it was ice-cream)!  This chocolate mousse was  super easy to make and even easier to devour…   Hope you give it a try!

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CHOCOLATE-ORANGE SILK MOUSSE

INGREDIENTS:

  • 1 (14-ounce/abt 400 g) package silken tofu
  • 4 ounces/abt 110 g extreme dark chocolate
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated orange zest, plus more for garnish (optional)
  • 2/3 cup confectioners’ sugar
  • 3 oz/85 g chocolate wafer

DIRECTIONS:

Crumb the wafers in a food processor.  Set aside.    Using food processor’s grater attachment, grind the chocolate.

Boil the water.

Combine cocoa powder, grated chocolate, and water, mix well, till everything dissolves.  Add confectioner’s sugar and vanilla extract and mix till incorporated.  Add orange zest (this ingredient was suggested to be left optional by the Awesomest Neighbor).

Puree tofu in a food processor till smooth.  Add the chocolate mixture and blend till everything is well incorporated.

Assemble the mousse by layering wafer crumbs and tofu mixture in a cup.  Decorate top with a few left-over crumbs and orange zest.

Refrigerate for at least 1 hour before serving.

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