TOFU CHOCOLATE MOUSSE

My friend Jane had me over for a lovely lunch yesterday and I was on dessert so I thought .. PERFECT! I'll try out a new eat clean Tosca recipe. It was a RAVING success. Even my friend Jane's teenagers liked it. Nick enjoyed it too and said it was really good .. so I think that says something too. I adapted this a bit by using strawberries instead of raspberries (as shown in the picture) as a little add on. YUM .. guilt free pleasure dessert filled with the protein of tofu (you would have NEVER known).
Tofu Chocolate Mousse
YIELD: 4 servings (mine actually served 6.. it's rich so big servings not needed)
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes

Ingredients

• 3/4 cup / 180 ml dark chocolate chips or dark chocolate bars, broken into pieces
• 12 oz / 336 g silken tofu* at room temperature, drained
• 1/2 cup / 120 ml warmed skim milk or soy, rice or almond milk
• 1 tsp / 5 ml best-quality vanilla

*NOTE: You must use silken tofu for this recipe. (I  bought SOFT silken tofu at Fortinoes, in the health food section, not kept cold ... only 2 bucks too so it didn't break the bank)

Preparation

1. Melt chocolate chips in a double boiler or in the microwave. Make sure to let the chocolate melt slowly. Stir until chocolate is uniformly smooth.
2. In a food processor, combine tofu, melted chocolate, warmed milk and vanilla. Process until smooth. Place tofu mixture in fine-mesh strainer or sieve, pushing through with the back of a wooden spoon, into a medium decorative serving bowl. Serve from the bowl or ladle into individual serving bowls. Chill and serve.

Tosca's Tip

Make this recipe with white chocolate chips for a different spin on decadence.

Emily's Tip

Don't worry like me when it was slightly liquidy ... I just put it in the freezer to have it chill for 30 minutes or so.