Here’s a recipe that some people might immediately discard because of the tofu. Trust me, I’m not keen on the taste of silken tofu, but after you allow it to rest / set in the fridge for 24 hours, this Chocolate and Tofu Mousse dessert is brilliant.
Why am I sharing this recipe?
- This could be classed as a low-fat dessert. Well, perhaps a lower-fat dessert, as it does still include chocolate. But not high-fat cream.
- It’s egg-free for anyone that has an egg allergy.
- Dairy-free if you have a lactose allergy if you choose dairy-free chocolate.
- It can be vegan if you choose a good quality vegan chocolate.
One of my lovely students in my sugar flower making class gave me this recipe. Being me, I’ve made a few tweaks in regards to quantities and changed it up for the Thermomix. But I have to say this has got to be one of the easiest mousse cakes I have ever made.
Ingredients using in this Tofu Mousse:
- Silken tofu soft: You need to get this soft silken tofu, so it whips up nicely. I have to warn you again that if you don’t like tofu, you need to make sure you use good quality chocolate and leave it in the fridge for at least 24 hours for the chocolate flavour to take over. You don’t have to go to the trouble of making it in a cake form; you could just make it as a mouse and serve it in bowls or glasses.
- Raspberry jam: Or any jam you really like, but it’s particularly nice with chocolate and cherries.
- Dark chocolate callets: I use a Callebaut product called Callebaut 811. I choose dark, but it’s not one of those bitter chocolates—excellent quality and great for this purpose.
- Brandy or orange juice: I really like to use brandy or any liqueur here. The flavours are heightened by it, but if you want to make it alcohol-free, use orange juice.
- 320 g biscuits homemade Oreo’s: You could use any biscuits you like for the base, but the rich deep chocolate flavour is brilliant here.
- Frozen berries or cherries: Fresh is better because of the water content in the frozen product. If you’re using frozen raspberries or other wet berries, you can always drain them or partially dehydrate them first.
Step by Step:
This couldn’t be easier.
- Make your biscuit base. Crush the biscuits and use the jam to bring it together. Press the crushed base into a prepared springform tin.
- Scatter the berries over the base and set the base aside in the fridge
- Melt the chocolate and set it aside.
- Whip the tofu, jam, and brandy to combine, then slowly drizzle the chocolate into the mix until thoroughly combined.
- Pour the mousse into the base and set it in the fridge for 24hours.
- Dust with chocolate before serving is optional.
Want to make that chocolate glaze?
Go here for a chocolate glaze recipe that will really shine.
Chocolate and Tofu Mousse
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- 1 Thermomix
- 500 grams silken tofu soft
- 2 x 40g – 60g raspberry jam
- 350 grams dark chocolate callets
- 3 tablespoons brandy or orange juice
- 320 g biscuits homemade Oreo’s
- A handful of berries I used Frozen Cherries but fresh is always best because of the excess water content.
- Cocoa powder to dust the cake or make my chocolate glaze and pour over once fully set
- Place the biscuits into the TM bowl and crush to a fine powder. 10 seconds on speed 8.
- Add approx. 50g of jam and stir to combine for 10 to 15 seconds on speed 4.
- Press the mix firmly and evenly onto the bottom of a cake mould, so you create a flat thick cake base.
- * At this stage, scatter berries over the base. Don’t put too much fruit and try to keep them more in the centre, so they are slightly away from the edges for decorating later.
- Melt chocolate in the TM bowl on 50c/5 mins/speed 2 at around 4 mins scrape down the sides if needed. Set aside to cool slightly don’t worry about washing the TM bowl. (if you are using something larger than callets you will need to pulverise the chocolate on speed 8 for approximately 10 seconds.)
- Put the butterfly in place and add the tofu, approx. 40g jam and brandy into the TM bowl 30 seconds/speed 3.5.
- After the 30 seconds are up, continuing on speed 3, while the blades are still turning, slowly drizzle the chocolate back into the TM bowl till fully cleared. This should only take about 30 seconds.
- Pour the chocolate mix into the base and chill for 2-3 hours.
- Dust top of cake with cocoa powder or drizzle with chocolate glaze.
- If you don’t use/have a springform tin you may need to remove the mousse from the mould, with the use of a heat gun or a kitchen towel soaked in hot water. If using the kitchen towel, fold it around the cake mould and leave it for a few seconds then quickly lift the cake ring off.