Home Cooking


Question on Erika L's tofu chocolate mousse recipe


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

Question on Erika L's tofu chocolate mousse recipe

bjd001 | Nov 28, 2012 08:34 AM


I found the post below from Erika L in a few threads so I hope it's ok to just copy it here... I made this two days ago and it is still a little soft. (I wouldn't call it runny anymore, but is still softer than what I was looking for.)

One thread .(http://chowhound.chow.com/topics/851818) even had a question about the thickness, but the advice was just to leave it in the frig longer to set. I think mine's as set as it's going to get.

Two questions:

1. I'm considering adding more melted chocolate to see if that will make the final product a little thicker. Is that likely to work?

2. I put in 1 Tablespoon of chocolate liqueur for extra flavoring. Is 1 T too much?

I've also made Alton Brown's Moo-Less Chocolate Pie, and it came out too thick for what I'm looking for.

Here's the recipe from Erika L:

Trust me on this one--it makes THE smoothest, richest, creamiest, chocolatiest mousse ever. I just put it on the table and don't tell anyone what's in it, and no one's ever guessed when I asked. I don't know your definition of fluffy but nothing in this recipe gets air whipped into it.

3/4 c sugar
3/4 c water
1 pound silken tofu
8 oz chocolate--dark, dark sweet, bittersweet, semisweet, milk, whatever
flavoring: vanilla; cinnamon; rum; whatever

Bring the sugar and water to a boil and stir til the sugar dissolves; cool.

Melt the chocolate and let it cool a bit.

In a blender (don't try this with a mixer), buzz the sugar syrup, chocolate, and tofu till smooth, scraping down the sides at least once. Pour it into a serving dish, individual dishes, a pie shell, whatever, and put in the fridge til cold


Want to stay up to date with this post?

Recommended From Chowhound