Friday, August 27, 2010

Chocolate Mousse

Hah!  That got your attention, right?
This recipe is so easy and so delicious that this post counts as a Public Service Announcement.  Make this soon.  Yes, you have the time; it takes less than 5 minutes to assemble.  Give it an hour (or more) in the refrigerator to chill and set up.  This recipe makes 6-8 servings.
Here are the ingredients:
1/2 cup sugar
1/2 cup unsweetened cocoa powder
a splash of liquer, or other flavoring (see note)
1/2 teaspoon vanilla extract
2 12.3 oz. packages firm silken tofu, drained.  This is the type of tofu that's in the sealed cardboard box that can be stored at room temperature.  Do NOT substitute with the tofu that's packed in water and refrigerated.
3 oz. good bittersweet chocolate, chopped and melted in the microwave, or you can use chocolate chips.

Throw everything in the blender,  and blend until smooth.  Pour into a container and refrigerate at least 1 hour, although you can do this well in advance if you like .  That's it!

I served mine as parfaits with berries, so I added a splash of Cointreau:
But other flavor possibilities include instant espresso powder, grated citrus zest, cinnamon, almond extract, all sorts of liquers (rum, Amaretto).   So I guess I'll be making this alot to experiment with all the flavor possibilities.  And how about a tiramisu-type application with soaked lady finger cookies layered with mousse.  Or trifle with pound cake?  OK, I'm getting all excited now.  So enjoy!


  1. Hello Linda,
    I am jumping over from Karen's Selvage blog. She has featured you today. What caught my attention is that we live in the same town :-) And my children were a part of the Tampa Bay Youth Orchestra for many years. So we have met many of the Florida orchestra members through their contact with TBYO. Small world.

  2. Hey, I'm going to give this a try!!! Thanks for sharing.