Reviews (2) Add Rating & Review 130 Ratings 5 star values: 35 4 star values: 34 3 star values: 34 2 star values: 21 1 star values: 6 Martha Stewart Member Rating: Unrated 09/10/2013 Holy moly, I like tofu's flavor, but not in my chocolate desserts! Especially not since I made this for a special occasion. After tasting it, I threw in 2 T. cocoa powder; 2 T. almond butter; and some vanilla, salt, cinnamon, and maple syrup. Now the flavor's mostly fixed, but I'm still waiting to see if it will set up in the fridge. Otherwise, smoothies, I guess. Note: I made it with vanilla almond milk and Ghirardelli semisweet chips to avoid dairy--but I don't think they're at fault. Martha Stewart Member Rating: Unrated 10/03/2010 This is the tasiest recipe for tofu ever!
Back to Tofu Chocolate Mousse All Reviews for Tofu Chocolate Mousse - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Tofu Chocolate Mousse Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 3/4 cup chocolate chips 1 container (12 ounces) room-temperature silken tofu 1/2 cup warmed milk 1 ounce finely chopped chocolate, or another 2 tablespoons chocolate chips
Cook’s Notes Unopened, silken tofu will keep at room temperature for up to eight months.
Gallery Tofu Chocolate Mousse
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Gallery
Tofu Chocolate Mousse
Tofu Chocolate Mousse
Tofu Chocolate Mousse
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 3/4 cup chocolate chips 1 container (12 ounces) room-temperature silken tofu 1/2 cup warmed milk 1 ounce finely chopped chocolate, or another 2 tablespoons chocolate chips
Directions
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.
Cook’s Notes Unopened, silken tofu will keep at room temperature for up to eight months.
Cook’s Notes
Unopened, silken tofu will keep at room temperature for up to eight months.
Reviews (2)
Add Rating & Review 130 Ratings 5 star values: 35 4 star values: 34 3 star values: 34 2 star values: 21 1 star values: 6
Martha Stewart Member Rating: Unrated 09/10/2013 Holy moly, I like tofu's flavor, but not in my chocolate desserts! Especially not since I made this for a special occasion. After tasting it, I threw in 2 T. cocoa powder; 2 T. almond butter; and some vanilla, salt, cinnamon, and maple syrup. Now the flavor's mostly fixed, but I'm still waiting to see if it will set up in the fridge. Otherwise, smoothies, I guess. Note: I made it with vanilla almond milk and Ghirardelli semisweet chips to avoid dairy--but I don't think they're at fault. Martha Stewart Member Rating: Unrated 10/03/2010 This is the tasiest recipe for tofu ever!
Reviews (2)
Add Rating & Review 130 Ratings 5 star values: 35 4 star values: 34 3 star values: 34 2 star values: 21 1 star values: 6
Add Rating & Review
130 Ratings 5 star values: 35 4 star values: 34 3 star values: 34 2 star values: 21 1 star values: 6
130 Ratings 5 star values: 35 4 star values: 34 3 star values: 34 2 star values: 21 1 star values: 6
130 Ratings 5 star values: 35 4 star values: 34 3 star values: 34 2 star values: 21 1 star values: 6
5 star values: 35 4 star values: 34 3 star values: 34 2 star values: 21 1 star values: 6
Martha Stewart Member Rating: Unrated 09/10/2013 Holy moly, I like tofu's flavor, but not in my chocolate desserts! Especially not since I made this for a special occasion. After tasting it, I threw in 2 T. cocoa powder; 2 T. almond butter; and some vanilla, salt, cinnamon, and maple syrup. Now the flavor's mostly fixed, but I'm still waiting to see if it will set up in the fridge. Otherwise, smoothies, I guess. Note: I made it with vanilla almond milk and Ghirardelli semisweet chips to avoid dairy--but I don't think they're at fault. Martha Stewart Member Rating: Unrated 10/03/2010 This is the tasiest recipe for tofu ever!Martha Stewart Member
Rating: Unrated 09/10/2013
Holy moly, I like tofu’s flavor, but not in my chocolate desserts! Especially not since I made this for a special occasion. After tasting it, I threw in 2 T. cocoa powder; 2 T. almond butter; and some vanilla, salt, cinnamon, and maple syrup. Now the flavor’s mostly fixed, but I’m still waiting to see if it will set up in the fridge. Otherwise, smoothies, I guess. Note: I made it with vanilla almond milk and Ghirardelli semisweet chips to avoid dairy–but I don’t think they’re at fault.
Rating: Unrated
Rating: Unrated 10/03/2010
This is the tasiest recipe for tofu ever!
All Reviews for Tofu Chocolate Mousse
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tofu Chocolate Mousse
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
