blissful eats with tina jeffers: Tofu chocolate mousse
Since it’s Super Bowl Sunday this weekend I wanted to offer a healthy version of a decadent treat. I adore chocolate mousse but it’s not exactly an everyday indulgence. By swapping out the heavy cream and butter with tofu you cut a significant number of calories and it also makes this a vegan treat if you stick with dark chocolate. My family can’t even tell the difference so I don’t bother to tell them about the tofu. You can serve this chocolate mousse with fresh strawberries for a sweet dip.
If you are looking for some other game day ideas check out my blog Scaling Back for recipes for a healthier game day table!
Tofu chocolate mousse
6 ounces chocolate chips (about 1 cup)
1 container (12 ounces) room-temperature silken tofu, drained
½ cup warmed almond milk
½ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 ounce chopped chocolate
1 pint fresh strawberries, sliced
Melt chocolate chips in a double boiler or in the microwave until smooth.
In a food processor, combine tofu, melted chocolate, warmed milk, vanilla and salt. Process until smooth. Place 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 dishes with finely chopped chocolate if desired and serve with fresh strawberries.