I LOVE this recipe! Why not get those soy isoflavones and protein in your dessert? Plus this has very little sugar and is totally elegant when served in martini glasses or kooky tumblers.
- 270 g of silken tofu (3/4 nasoya packet – save the rest for a smoothie, or increase everything a bit and make more mousse!)
- 120 g bittersweet chocolate, broken (I used an 85% lindt bar – 100g and made up the rest with 60% ghirardelli chips if you are cautious, or throw caution to the winds and make up the rest with 100% unsweetened - my fave.)
1/4 C unsweetened cocoa powder
1/4 C water
1 T almond/soy/rice/cow milk (opt. I didn’t have it once and it didn’t make a difference to me.)
1T honey (they called for 1/2 c, but I didn’t want it that sweet)
1-2 T Cointreau/other liqueur, or 1 Tsp orange zest
- melt chocolate, cocoa, water, milk, liqueur together in a bowl over simmer water. It will seize a bit. Don’t worry, just make sure it’s all melted and smooshed together.
- blend the tofu in a blender until smooth and creamy, add melted chocolate mixture, keep blending (I used a hand blender – worked well) and add honey or another sweetener to taste. (remember, white sugar is bleached and evil and not consistent with our goal of long term happiness)
- either put in a big bowl or divide into little ones, chill in fridge for a couple of hours, then serve alone or with garnishes: mint springs, choc-covered coffee beans, raspberries, slices of orange, banana, clementine, toasted nuts, …get crazy and creative!!!