Chocolate Tofu Mousse

Health Staff
Updated
What's not to like about rich Chocolate Tofu Mousse? Pastry chef Francois Payard whips up a fabulous mousse with soy milk and silken tofu that's just as decadent as the traditional dessert. François Payard—who created this recipe—is a world-renowned pastry chef, owner of FPB bakeries, and author of Chocolate Epiphany.

Yields: Serves 5 (serving size: about 3/4 cup mousse and berries)

Ingredients

  • 8 bittersweet chocolate, chopped

  • 1 soy milk

  • 1/2 vanilla bean, scraped

  • 10 silken tofu, drained

  • 1/4 raspberries

  • 1/4 blueberries

Nutrition

calories 291

fat 18.6g

saturated fat 10.4g

monounsaturated fat 5.5g

polyunsaturated fat 1.4g

protein 6g

carbohydrate 30g

fiber 5g

cholesterol 0.0mg

iron 4mg

sodium 28mg

calcium 52mg

Directions

  1. Prepare ganache: Place chopped bittersweet chocolate in a bowl. In a saucepan, combine soy milk and scraped vanilla bean. Bring to a boil; pour over chocolate. Let stand 1 minute. Remove vanilla bean and whisk until smooth. In a blender, process drained silken tofu until creamy (10 seconds). Add ganache; blend until smooth (20-30 seconds). Spoon into 5 individual bowls; refrigerate until mousse is firm (1 hour). Before serving, divide 1/4 cup each raspberries and blueberries among bowls.