Best Tofu Chocolate Mousse Recipes

CHOCOLATE TOFU MOUSSE PIE

Steps:

• Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
• Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
• Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

TOFU CHOCOLATE PUDDING/MOUSSE/PIE FILLING

Steps:

• Note 1: vegans: use barley-malt-sweetened nondairy chocolate chips or use a really good vegan chocolate bar (like Rapunzel Organic Bittersweet) instead of some or all of the chips.
• Note 2: I use the Mori Nu brand of tofu for this (since it's from their box), but you can use any brand, just make sure it is the"silken" type and not regular.
• Melt choc chips in a double boiler over low heat or in microwave (if you know what you're doing).
• Put tofu, sweetener, and melted chocolate into a blender and process until very smooth.
• Pour into a serving bowl or bowls and refrigerate, covered, for at least a couple of hours.
• Cover this well, because it will pick up EVERY odor in your refrigerator otherwise.

CHOCOLATE I-CAN'T-BELIEVE-IT-HAS-TOFU MOUSSE

Steps:

• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes.
• Blend melted chocolate, tofu, maple syrup, and vanilla extract together in a food processor or blender until smooth. Add milk, 1 tablespoon at a time, to tofu mixture with the food processor on high until mousse is creamy and pudding-consistency. Pour mousse into a serving dish and refrigerate until set, at least 30 minutes.

TOFU CHOCOLATE MOUSSE

Steps:

• Microwave chocolate chips in 30-second increments, stirring each time, until melted.
• In a food processor, puree melted chocolate with silken tofu (soft or firm) and warmed milk until smooth. Force mixture through a sieve into a medium bowl, pressing with a spoon.
• Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes. Garnish desserts with finely chopped chocolate or chocolate chips, if desired.

CHOCOLATE BANANA TOFU MOUSSE/DESSERT

Steps:

• Melt chocolate chips in a double boiler or in microwave.
• Place tofu and 1/4 of banana chunks in blender or food processor and puree.
• Add remaining banana in small batches and process until smooth.
• Add vanilla, brown sugar, salt and vinegar and blend.
• Add melted chocolate chips (will be warm), pureeing until smooth and uniform texture.
• Adjust brown sugar to taste.
• Transfer to container and cover.
• Chill at least 2 hours prior to serving.

CHOCOLATE AMARETTO TOFU MOUSSE WITH RASPBERRY SAUCE

Steps:

• Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
• Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
• Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.

CHOCOLATE TOFU MOUSSE

Steps:

• Place chocolate and milk in microwavable bowl. Microwave on MEDIUM (50%) 2 minutes, stirring after each minute. Add cocoa powder; mix well.
• Pour chocolate mixture into blender container. Add tofu; cover. Blend until smooth. Pour into large bowl. Add marshmallow creme; stir with wire whisk until well blended. Cover.
• Refrigerate 3 hours or until chilled. Top each serving with 1/2 cup strawberries.

CHOCOLATE ELK PIE (MOUSSE MADE WITH SILKEN TOFU)

Steps:

• Melt chocolate in microwave, or in double boiler. I use the microwave, it's just easier.
• Place tofu in blender, and blend til smooth.
• Add chocolate, and extract. Pulse blender til mixed.
• Pour into pie crust and chill about an hour.
• *Note: I couldn't remember the exact weight of the tofu package. You'll find silken tofu in the veggie section, next to where they have won ton wrappers - whatever size the silken package is, that's what I buy - and I've only ever seen one size. They have a lite version, but I've never tried that, but would probably work. Also, if you want a more intense chocolate flavor, just add a lil more chocolate.

TOFU CHOCOLATE MOUSSE

Steps:

• Blend tofu and bananas together in food processer until smooth.
• Add melted chocolate and blend until color is dark.
• Before the mousse cools, portion into 6 0z. martini glasses and then store in refrigerator.
• Chill about 40 minutes before serving.

TOFU CRAZY CHOCOLATE MOUSSE

Steps:

• To powder splenda, put in blender for about a minute. (or use powdered sugar).
• Combine all ingredients, with an electric mixture in a large bowl.
• Mix until smooth and fluffy.
• Place in small serving dishes.
• Chill for several hours before serving.

TOFU CHOCOLATE MOUSSE

Steps:

• Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.
• Fold in the yogurt just until blended. Refrigerate until ready to serve. (Says to make a few hours before the guests arrive, so I'd bank on at least two hours).
• Turn this humble dessert into a restaurant-worthy confection with a garnish of pretty chocolate curls. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.

JELLO CHOCOLATE MOUSSE W/TOFU

Steps:

• Drain tofu(prep time 10 min.)and place in medium or large bowl.
• Add pudding mix.
• Mix until smooth. An electric mixer on a medium setting works well.
• Place in four containers and chill for ten minutes.
• Different flavors may be used.
• Garnish with a cherry or other favorite fruit.

CHOCOLATE TOFU MOUSSE

Steps:

• Rinse off tofu, and then crumble it into a blender. Add all the ingredients into the blender, and then stir with a spoon. Blend on high, stopping occasionally to stir ingredients if necessary. Blend until completely smooth and creamy, and no lumps remain. Serve immediately or chilled. Add whipped topping if you like, and enjoy!

CHOCOLATE TOFU MOUSSE RECIPE

Steps:

• 1. Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth. 2. In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly. 3. Add maple syrup to melted chocolate and combine. 4. Put chocolate & syrup blend into processor and mix with tofu until creamy. 5. Pour into very small serving dishes - this stuff is rich. Serve warm or chill until set.