Chocolate mousse is one of my favorite indulgences. The airy, fluffy texture brings to mind clouds of dark chocolate bliss, floating around the heavens. This mousse recipe emphasizes the “dark” in “chocolate.”
Cocoa nibs, cocoa powder and melted, 70% dark chocolate yield a mousse that is any chocolate aficionado’s dream. A touch of coffee emphasizes the inherent, cocoa-forward savour of the dessert.
Where is the heavy cream, you ask? It’s been traded in for tofu. Yes, tofu. The soybean product has little taste and acts as an empty palate, embracing myriad flavors in the decadent mousse. Blandness can be a beautiful blessing. An added bonus: the end product is a dairy and lactose-free indulgence.
Tofu is often touted for its nutritional benefits. To be honest, I did not use tofu in this recipe because it is nutritious, low-fat and low-cholesterol. I was inspired (or coerced!) by this month’s alphabet blogging challenge, “T is for Tofu.” Of course, my noggin is consistently and firmly focused on:
All. Things. Chocolate.
The results of this experiment in soya curd chemistry is positively fabulous. Not surprisingly, tofu has been a staple in Asian countries for thousands of years. Clearly, I am a tad bit behind the eight ball!
A Greek yogurt topping is luscious and dreamy when sweetened with a touch of honey or stevia and flavored with almond extract and orange zest. Segmented oranges on top of the mousse echo the citrus notes in the orange-scented yogurt. Of course, feel free to use your imagination, and add your own favorite flavors and fun to the yogurt.
A refreshing handful of fresh berries balance out the dessert’s inherent richness and bring the sweet, deep notes of the chocolate to life. If berries aren’t in season, any number of winter and fall stone fruits would be delectable. Fresh, ripe eaches, plums or even persimmons would shine in the dish.
Crispy cocoa nibs, like cocoa powder, has recently been deemed a “Superfood.” Our family loves their intense, earthy chocolate flavor and resounding “crunch!”. They are delicious on oatmeal, yogurt – and mousse! Dark chocolate shavings or even granola would act as supreme toppings, as well.
On a side-note, this mousse is definitely fantastic after a long refrigeration period. I recommend preparing the mousse the night before and allowing it to chill overnight. The texture is perfect after about twelve hours of chilling. However, the finished product keeps for several days to a week in the refrigerator, so feel free to go nuts (or nibs!) and double the recipe to share with friends and family.
Please check out my amazing fellow bloggers who are also posting scrumptious recipes for tofu. They include Sofia in Barcelona at Papaya Pieces; Liz in Minnesota at Food for Fun and Amanda in NYC at What’s Cooking: Fine Dining My Way. I never miss a blog post from these amazing ladies; you shouldn’t either. And, do let me know if you are interested in joining our monthly, fantastic food blogging challenge.
Dark Chocolate Mousse (Dairy-Free)
1, 12.3 ounce extra-firm tofu, drained
1/2 cup best quality cocoa powder
1/2 cup superfine sugar, or a touch less or more, to taste
1/4 tsp. fine salt
1/4 cup strong-brewed coffee, cooled
1, 3 ounce 70% dark chocolate bar, chopped
2 tsp. pure vanilla extract
2 egg whites, room temperature
Greek yogurt, flavored according to preference, to top mousse
raw cocoa nibs* and fresh fruit, to top mousse
- Press the tofu between two plates to remove any excess water.
- Purée the tofu, sugar and cocoa in a food processor until very smooth. Longer is better.
- Melt the chocolate in the microwave or over a double boiler.
- With the food processor motor running, slowly stream in the melted chocolate.
- On high-speed, whip the egg whites with a whisk or electric mixer until stiff peaks form.
- Add the chocolate-tofu mixture to the egg whites.
- Continue to whip until the mixture is airy and fluffy. Take your time and let the air in.
- Refrigerate all day or over-night.
- Serve the mousse topped with Greek yogurt, fresh fruit and a bounty of cocoa nibs.
- The hard part: devour, decimate and enjoy the guilt-free mousse!
*Sprinkle (or pour) the cocoa nibs on top at the last moment so they retain their intense crunch.
©Shanna Koenigsdorf Ward, shannaward.com (2013-2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.