This month's Supper Club theme was "Foods Served in Bowls" - it was going to be all soups, but we decided to open it up a bit. Dino made this mousse recipe that I found on Food Network's website. It was really dark and delicious. The only issue is that it doesn't make enough whipped cream, but I guess that's partially because it's a healthy recipe. The tofu gives it a great texture, and the deep chocolate flavor is wonderful!
Dark Chocolate Mousse
Yield: 5 servings
Prep 20 min
Cook 1 hr 0 min
Total: 1 hr 20 min
1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup plus 1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons shaved chocolate
In a blender or food processor, puree the tofu until it is smooth.
Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)
MacGourmet Rating: 4 Stars
Labels: brandy, chocolate, cream, dessert, ellie krieger, food network, tofu, vegetarian, whipped cream