One of the chocolate mousse recipes that I will advocate everybody to try at least once. It’s a 6 ingredient only recipe that anyone can throw together easily. You perhaps don’t even have to measure the ingredients properly and there are so many flavor variation possibilities (Mint chocolate! Almond chocolate! Cookie dough chunks! Neopolitan!)- that anyone will hardly know that you just blended these ingredients together the night before.
Not to mention, it is vegan, refined sugar-free, gelatin-free, and no-bake – yet nicely decadent, light, and the perfect finish to any family or friends gathering. Pick a darker chocolate for more chocolate tones (but don’t worry about it being too bitter as the tofu mellows it out and provides a sweet flavor). For this recipe, I used a nicely balanced Callebautoz 80% Dark chocolate callets.
The trick for this silk pie to this is capturing the correct temperature, freezing time, pan size, crust and optimum serving conditions. You can play around it if you want, but what works for me are to:
- Make the crust first, and freeze while you prepare the filling. The first time I made it I pressed the crust up the sides about half an inch high, for the extra stability, just in case it leaks
- Blend all the ingredients for the filling. Pour into the pan, and freeze overnight or at least 6 hours
- The next day, the cake should be frozen solid. Take a hot towel (dipped in boiling water – be careful of burning yourselves though), and rub it against the ring pan to “release” the cake gently. If you own a burner feel free to use that too
- Unmould the cake and decorate. Place it in the fridge (4 degrees C), until it is time to serve
- Take it out at room temperature 1 hour before serving (eg when dinner starts!)
- Cut in and enjoy your tofu mousse cheese cake!
- Pan size: this is quite forgiving, but calculate the ingredient proportions based on the surface area and height you want. I’ve tried this using a springform, bottom-less ring (but I would wrap a layer of aluminum foil to prevent leaks), and you could definitely do individual mousse cups as well.
Give this recipe a try – highly recommended! A few friends have tried it (some who’ve tricked their family/friends with the ingredients) and many good reviews so far 🙂
|Chocolate Tofu Mousse Silk Pie adapted from Minimalist Baker
Raw Chocolate Brownie Crust
1 1/2 cups raw walnuts
1 block (~300 g) silken tofu
|To make crust:
Pulse walnuts and cocoa powder in a food processor until it reaches a fine meal, and set aside. Process soaked dates to a paste-like consistency. Add back in the walnut-cocoa meal and process until well combined. Press into a pie pan and freeze.
To make chocolate filling:
Melt chocolate chips over a double boiler. Add to a blender along with the tofu and coconut and blend until smooth, around 1 minute
Pour over crust and freeze until set. Place chocolate pie at room temperature a few hours before serving and enjoy!