A Mousse by any other name...
This is a recipe that I've modified and played with...if you let the mixture "rest" for a day or so before serving, the tofu-y aftertaste disappears as the tofu absorbs the flavor of the chocolate.
After resting, you can mix the mousse with just about anything, or use it as a base for other chocolate dishes. I made truffles out of this...depending on the texture of the tofu, you will get a different thickness. Firm tofu will result in a thicker/more dense mixture. Silken, more creamy and puddinglike.


Tofu Chocolate Mousse

  • 2 12-ounce packages (the square boxes) Tofu
  • 18 ounces good quality semi-sweet or bittersweet chocolate cut into small pieces
    (OR 2 cups chocolate chips plus 2 squares baker's unsweetened chocolate)
  • 2 to 4 tablespoons powdered sugar if desired
  • 2 teaspoons pure vanilla extract
Microwave chocolate in microwavable bowl on MEDIUM-HIGH (50%) for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu WELL in food processor; I have one of those little hand mixers that is long and has a whirling blade on the end, and I find it purees the tofu quite efficiently and without a great deal of mess. Using a blender is perhaps the most inefficient way--very messy.
Add vanilla and chocolate; blend well. Taste before adding any powdered sugar: this is where you can play with the sweetness. I like a strong bitterweet taste, so I don't add very much powdered sugar.
Now's the fun part! You can either pour into single serving cups, or a cookie crust, or just throw the mixing bowl in the fridge. Chill for at least an hour: The longer the chilling, the more the flavor of the chocolate permeates the mix.
Serve, or mix with other ingredients to make chocolate treats: I have been experimenting with different layers in a cookie crust...