I don’t eat a lot of processed soy products. Actually, I don’t eat a lot of processed anything products. But one processed soy item I almost always have in my fridge is silken tofu. Why? Because I use it to make favorite salad dressing, of course!
Unfortunately, my dressing recipe only calls for a 1/4 cup of this (not so cheap) tofu. I’d always justify shelling out the dough because (a) I love that dressing and (b) I always vow to find something else to make with the remainder of the tofu.
And then I never do. And the story always ends about a week later, with me weeping while I throw away my life savings in smelly and moldy tofu.
But today! Today, my friends, I had a breakthrough. And like all good breakthroughs, it has chocolate in it.
Salted. Chocolate. Mousse.
When I was trying to figure out what to name this mousse, I originally had the “tofu” part in the name.
Then I realized that was just setting it up for failure. There is nothing tofu-y about this rich, thick, sweet mousse. Sure, a lot of folks enjoy tofu, but this isn’t just for those people. This is for chocolate lovers everywhere.
And people who hate throwing away food.
Whip this up, serve it to your favorite meat-lover and rejoice in the pride that you made a satisfying dessert from just leftover tofu*, chocolate chips and milk.
*Of course, it doesn’t have to be leftover. But as long as you have the tofu around, you might as well make my Caesar dressing. Trust me, it is goo-od.
Another notable point, this mousse requires, at most, 5 minutes in the kitchen. After an hour in the fridge, it is ready to be served to even the most tofu-hating guest. I topped my mousse with chopped chocolate and kosher salt. I also think this would be stellar topped with whipped cream and berries. Yum!
Salted Chocolate Mousse
1 cup chocolate chips, melted (in the microwave is fine)
1 package silken tofu (minus the 1/4 c. for Caesar dressing is fine)
1/2 c. warmed milk
Kosher salt and chopped chocolate for garnish
Combine melted chocolate chips, tofu and milk in a food processor. Process until well mixed and smooth. Strain through a sieve into a bowl, pushing through with spatula if necessary. Spoon into four individual serving dishes and refrigerate for an hour or until cold. Top with a sprinkle of salt and chopped chocolate.
Now go have that tofu-hater clean up the kitchen. Because you just slaved away at making mousse for them.
Shhh, I won’t tell if you won’t.
