Chocolate Mousse

This recipe for Chocolate Mousse I originally posted as a guest post on Practical Mum. It is full of calcium and protein thanks to the addition of silken tofu which gives the mousse a creamy texture and a slight almond flavour. If you are not a fan of tofu, don’t worry – you wont even realize its there!

4oz bittersweet or dark chocolate
4oz milk chocolate
1 TBSP condensed or regular milk
8oz silken tofu, drained
1 TSP vanilla
Cut up fruit

Begin by cutting up the baker’s chocolate into fine pieces; add to a medium sized mixing bowl with the milk.

Bring a pot with approximately 1 cup of water in it to a boil. The pot should be big enough that the mixing bowl can rest comfortably on it, without touching the water. Once the water has come to a boil, turn the temperature down so the water is simmering and put the mixing bowl of chocolate on the pot. Stir often as chocolate melts. If you find the chocolate is not the consistency you want, turn up the heat slightly and add more milk.

In a larger mixing bowl, use hand beaters or a whisk to stir up the silken tofu. It will break apart and become creamy very easily.

Once chocolate is melted add it to the tofu with vanilla and mix together with beaters or whisk.

At this point if you wish to make individual servings of mouse you can add it to your containers for it to set. Otherwise cover the large mixing bowl with plastic wrap and put in the fridge until you are ready to eat.

Once the mouse has set add sliced fruit to the top. Bananas, berries and kiwi all work very well.

*This recipe can be changed to suit your taste in several ways. Using an orange, maple, mint or lemon extract in place of the vanilla is tasty. Also you can layer the mouse with light whipped cream or any fruit of your choice.


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