Melbourne Holistic Health Group

Published in Recipes - Tofu and Tempeh on 09 October 2011 by Lauren Burns

This recipe has been shared generously with us by a friend of MHHG, Lauren Burns from her book ‘Food from a Loving Home’. If you doubt that tofu is versatile, delicious and useable in sweet dishes, this is certain to convince you otherwise. This delicate mousse is the perfect ‘guess the secret ingredient’ for your next dinner party. You’ll be able to get anyone to eat this!

Ingredients

• 250g silken tofu
• 125g good quality dark chocolate, roughly chopped
• 3 eggs, separated
• 1 teaspoon vanilla extract or 1 tablespoon brandy or coffee liqueur (optional)
• 110g raw caster sugar
• Fresh berries and cream (optional for serving)

You will need

• Food processor
• Saucepan
• Mixing bowl that fits into the saucepan
• Mixing spoon
• Measuring spoons
• Beater or whisk
• 4 individual dessert dishes

Method

Drain the tofu and blend to a smooth paste using a food processor. Set aside.

Bring a few centimetres of water to the boil in a saucepan, then reduce the heat to low-medium. Put the chocolate in a bowl and carefully place the bowl in the saucepan so the water comes halfway up the sides of the bowl. Melt the chocolate, taking care that it does not come into contact with the water.

Remove the bowl from the saucepan and allow to cool slightly, then add the egg yolks and vanilla or brandy (if using) and mix gently. Add the sugar and tofu and combine well.

Beat the egg whites until stiff, then gently fold into the tofu mixture. Spoon the mousse into individual serving dishes and chill for 3-4 hours or overnight.

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