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 a day or more in the fridge, this chocolate mousse is brilliant.
I have to say this could be classed as a low-fat dessert, HA. Well, lower fat at least it does have chocolate. But no high-fat cream!
One of my lovely students in my sugar flower making class gave me this recipe. 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.
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.
Chocolate Tofu Mousse Cake
- 500 grams silken tofu (soft)
- 2 x 40g – 60g raspberry jam
- 350 grams dark chocolate callets
- 3 tablespoons brandy (or orange juice)
- 320g biscuits (I used my 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.
Want the recipe for the glaze? It’s here!