I got some tofu the other day to get more protein into Milo’s diet. I got pressed and silken, without really any plan of what I was going to do with it, esp the silken. I googled recipes but discovered silken tofu seems to mainly be for thickening soups, and until Milo can either hold a spoon horizontally or will let me feed him, that’s not really a goer.
The other thing that there’s loads of recipes for is silken tofu chocolate mousse. I’m not really a fan of food substitutes (like that savoury cashew dip – it’s very nice but anyone calling it cheese deserves to be done by trading standards), and usually my view would be that if you want chocolate mousse, just go and have a proper chocolate mousse, rather than trying to come up with a soulless healthified version.
However, I found some pretty good feedback on proper food blogs, not just on healthy living ones, and I did have this silken tofu so I gave it a shot. And I can attest that it’s nice! Not substitute nice, but properly nice. And the best bit is that it’s a really easy, (almost) whack-it-all-into-one-pot recipe.
I made up my own recipe taking into account various ones I had found around the internet. The most basic ones just contain chocolate, tofu and vanilla extract, but I do think it needs additional spices or something or it ends up tasting of tofu, and that’s a bit weird.
I freestyled my recipe, and ended up overdoing it a little bit on the vanilla extract which or course is slightly alcoholey and made for being baked, so in future I would use vanilla sugar instead. Some recipes also include some liqueur, and I would have put a table spoon of amaretto in, if I had managed to get the bottle open (I know, pathetic). I went for a cinammony spicey flavour but you could replace the spices here with orange zest, and the milk with orange juice. Cointreau would go well with that.
I’m going to be making again and I’ll tweak the recipe, but I think this is good enough to share just now. Let me know if you make variations!
It’s a very rich mouse, not at all airy, so you probably don’t want to eat a huge portion. We had the following in two portions, but it was a bit much and probably more accurately makes three or even four portions.
1 300g packet silken tofu
100g good quality dark chocolate, melted (I actually used slightly less because I left a chunk on the scales by mistake)
2 tbsp cocoa powder
1 tsp mixed spice
1 tsp cinnamon
2 tbsp milk (or soy/almond milk to make it vegan)
2 tsp vanilla extract (or 1 packet vanilla sugar)
1 tbsp amaretto (optional)
Put all ingredients in a food processor and blend thoroughly, or a bowl with an electric whisk. You could even do it with a spoon, but it does need to be blended properly to get the silkiness of the silken tofu.
Refrigerate for at least 15 minutes before serving.