This recipe is a great light dessert, because it contains no eggs or cream. Of course the texture is not quite the same as the real chocolate mousse made with stiffly beaten eggwhite, but the chocolate taste makes it really yummy 🙂
The recipe is inspired by Valérie Cupillard’s Tofu chocolate mousse.
Ingredients for 4 small “verrines”(small serving glasses)
250gr soft (silky) tofu
100gr organic dark chocolate (the one I used was 72% of cocoa)
1 pinch of ground cardamom
1 tablespoon of rosewater (optional)
chopped unsalted pistachios (optional, for decoration)
Melt the chocolate in a bain-marie, with a tablespoon of water. when it is melted, add the cardamom, and mix well.
Mash the tofu with a fork and mix it with the chocolate mixture.Mix it in a blender for 3-4 minutes, using the whisk from the mixer, not the blade. Add the rose water if you wish and mix again for 30 seconds.
Put in little verrine and chill in the fridge for at least 10 hours.
Decorate with chopped pistachioes and some dried rose petals. (optional)
The first time I prepared this recipe, I tasted it immediately after mixing the ingredients and found that the tofu taste was coming out, so, I added a tablespoon of rosewater, which gives a lovely flavour. However, when preparing it another time, I found out that the tofu taste disappears after the mousse has been chilled in the fridge. Similarly, the texture become really like a mousse after the refrigeration..
I am sending this recipe to Priya’s event: Cooking with seeds – Cardamom