Sneha: I am a self confessed chocaholic. I would eat cardboard if it were slathered in chocolate. Which is why when I’m trying to be more mindful of eating better, the sugar dragon in me always awakens. So finding healthy twists to get my chocolate fix is a personal challenge! I came up with this recipe a few years ago and have tweaked it to get the consistency right: this version is airy and decadent.
Here is the kicker – it has a secret ingredient that gives it a little bit of added protein – Tofu! But tofu in a dessert? I gave this one a lot of thought before jumping in and trying it out. To be honest, I’ve tried avocado chocolate mousse in the past and it was kind of a disaster, it tasted like chocolate guacamole. In addition, Karthik exact words were “that sounds disgusting, no way I’m trying it”.
let me tell you, he may have had a gross look as I bravely blended tofu and melted chocolate but he tasted it and was like “hmmm this isn’t bad” which I take as a win in my books. And the most recent time I made it after tinkering with the recipe, he said “I would never know there is tofu in this”. SUCCESS! Tofu on its own has no flavor and any subtle taste is totally masked by the rich decadence of \ chocolate. Guarantee this will help satisfy your sweet tooth and you’ll get some protein in as well!
Tips & Tricks
- I typically use a mix of dark chocolate and milk chocolate chips (50/50) to give it a nice mix of the bitterness of dark chocolate and the creamy sweet of milk chocolate: you can go all dark or all milk, I’ve tried both!
- This dessert can be made fully vegan, substitute your favorite nut milk, dairy free chocolate and use maple syrup instead of honey
- Blend the mixture on high for several minutes to incorporate more air, then you get that airy mousse texture
- This dessert thickens in the fridge overnight so don’t worry if it seems a little liquid in the beginning
- Prep time: 15 min
- Cook time: Not Applicable
- Yield: 4 servings
- 8 oz silken tofu
- 2 tsp cacao powder or unsweetened cocoa powder
- 1 cup chocolate chips
- 1/2 tsp vanilla
- Pinch of cinnamon and salt
- 2 tsp maple syrup or honey
- 3 tbsp milk – can use more depending on consistency preference
- Melt chocolate in a heat proof bowl in 30 second intervals in the microwave OR in a double broiler
- Combine all the ingredients (except milk) in a blender, add 1 tbsp milk and blend
- Continue to add milk one tbsp at a time until you get a thick milkshake like consistency
- Transfer to container and chill overnight (or for a minimum of 5 hours) – mixture will thicken as it chills
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