I tend to overbook our life. All. The. Time. (ask Karl).
Which means that i’m always running around, trying to get a meal together at the last second.
Scratch that, I’m usually organized but sometimes I invite people over for dinner the night of and I have no idea what i’ll be serving.
That’s when this baby comes in.
Fresh fruits or raspberry coulis.
Takes about 20 minutes from start to finish. Quick, not so bad for you and delicious. All a winner in our house!
So next time you’re rushed and don’t know what to make for dessert, think chocolate mousse (with tofu!)! Just don’t tell the guys right away! Wait until they have devoured the whole thing then tell them it was tofu ;).
If you have a food scale at home, use it up for this recipe! I basically use the same weight of tofu as of chocolate.
Enjoy my lovelies!
Course: Dessert Yield: 4 servings Prep Time: 20 mins Cook Time: 10 mins
- 300 Gram of dessert (silken) tofu
- 300 Gram of chocolate (I prefer bitter sweet, but you can use milk chocolate if you want)
- 1 Teaspoon of vanilla extract
- 2 Cup of frozen raspberries
- 4 Tablespoon of honey
- a few mint leaves to garnish (optional)
- Place tofu in food processor and process until smooth.
- Place chocolate on double boiler and slowly melt.
- Once fully melted, start your food processor back on (with tofu still in it) and slowly pour the chocolate in. Add vanilla and let it process until fully homogenous. scrape sides, pulse a few more seconds and then transfer 4 to 6 equal portions of mousse in small serving ramekins.
- In a pot, heat up raspberries and honey on low-med heat. Let it simmer for a few minutes and then pass through a sieve, pressing on the paste to make sure all but the seeds go through. Drizzle raspberry sauce equally in each ramekins, place mint leaves on top and cover with plastic wrap and chill for at least 1 hour before serving (so the mousse is cold).