Silken Tofu Chocolate Mousse

재료

16 oz silken tofu (room temperature or slightly warm)

4 oz semisweet chocolate

1/4 cup powdered sugar (or sub 2 tablespoons of your favorite liquid sweetener)

1 teaspoon vanilla extract

pinch sea salt

1 teaspoon instant coffee (optional but recommended)

2 tablespoons cocoa powder

방향

Important note: To make sure your mousse is smooth, the tofu should be at room temperature when blended with the chocolate. If it's cold, it may result in a grainy mousse. If you're in a hurry, you can place the silken tofu in a microwave-safe bowl and pop it in the microwave for a minute or so until it's room temp or even slightly warm.

Add the tofu to your food processor. Sift the powdered sugar and cocoa powder in with the tofu. Then add the vanilla extract, instant coffee (if using), and pinch of salt. Blend until completely smooth.

Add the semisweet chocolate to a microwave-safe bowl. (If you're using a chocolate bar, give it a coarse chop first.) Microwave in 30 second increments, stirring in between, until completely melted.

Add the melted chocolate into the blended tofu mixture and blend until incorporated and smooth. Occasionally scrape down the sides of the food processor with a rubber spatula to make sure everything is incorporated.

Give the mousse a taste and add more sweetener if you like.

Transfer the mousse into a sealable container and refrigerate for at least 2 hours (preferably longer) to set. (The flavor also improves as it chills.)