Monday, November 20, 2006

The World's Fastest Chocolate Mousse

I was channel surfing before dinner tonight when I came across the sight of chocolate melting in a double-boiler, so of course, I stopped. It was an episode of Chef at Home and he was making chocolate mousse.

I love chocolate mousse. I have this recipe for Chocolate Chiffon Cake that calls for a tunnel to be dug out of the finished cake that's baked in a bundt pan which is then filled with chocolate mousse...I haven't baked that in awhile actually...anyway. My mousse recipe calls for heavy whipping cream to be whipped stiff, gelatin, cocoa and icing sugar...a bit laborious and time-consuming.

This recipe truly is the fastest and you know why? How's this for crazy talk: it calls for silken tofu in place of the whipping cream/gelatin. So not only is it fast, it's healthy!

I've GOT to try this recipe to see if it tastes any good!

8 oz. silken tofu
8 oz. bittersweet chocolate, chopped
1 tbsp vanilla extract

1. Melt chocolate in bowl set over pot of simmering water
2. Puree tofu in food processor until smooth
3. Add melted chocolate and vanilla and puree again until smooth
4. Chill and serve


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