Tofu Chocolate Mousse
It’s no secret that our favorite restaurant in Boston is Myers + Chang, so of course we had to order their cookbook, Myers + Chang At Home - which is where I found an intriguing recipe for Tofu Chocolate Mousse I just had to try, and ultimately share with all of you.
I just wish you could taste it without knowing it started as a brick of tofu, because it is absolutely mind blowing AND simple.
That said, their version calls for a topping of Toasted Sesame Seed Brittle, which sounds incredible, but is just a little too science-y for my brain, so we went another direction entirely - so be sure to check out the original recipe in their gorgeous book.
here’s what you’ll need
1 lb silken tofu, drained
3/4 cup hot coffee
3/4 cup sugar
1 cup dark chocolate chunks
1 tsp vanilla
3/4 tsp salt
Nature’s Candy, chopped
shredded coconut
here’s what you’ll need to do
In a microwave-safe bowl, melt dark chocolate chunks for 30 to 60 seconds, or until soft.
Be careful when removing the bowl from the microwave because that thing is gonna be HOT.
Stir melted chocolate until smooth and set aside.
Meanwhile, stir hot coffee and sugar in a mug until sugar is totally dissolved.
Set aside.
Now it’s time to make your mousse!
Place drained tofu, hot coffee syrup, melted chocolate, vanilla and salt in a blender.
Add the lid and blend on medium until smooth.
Pour into the individual cups (or bowls) you’ll be serving it in.
Refrigerate for at least an hour.
Remove mousse from refrigerator when it’s time to enjoy.
Garnish with chopped up pieces of Nature’s Candy (that you should already have in your freezer) and an extra sprinkle of shredded coconut.
Don’t have any of our delicious dates for garnishing?
A drizzle of peanut butter, chocolate chunks and shredded coconut will do juuust fine.
Heck, you can even hit it with a light sprinkle of sea salt flakes if you like.
And enjoy!