Decadent Dark Chocolate Mousse
by Brenda Kong
Hi there luv, we've made it through a starter, a side and a main course and here we are. You lucky beast you, I'm ready to fill your belly with so much decadence you'll blush and call me indecent. Nothing says Valentine's Day more than chocolate, an aphrodisiac rumored to cause short-lived euphoria that will make the eater feel warm, loved and hedonistic. In fact, you and your Valentine might not even realize that this silky, decadent dark chocolate mousse is low in sugar, dairy-free and uses a base of silken tofu.
Did I just break that sexy spell by telling you there's tofu in here? Don't worry, let's turn down the lights and turn that Marvin Gaye song in the background up a little louder as you spoon feed each other teasing bites of mousse while looking deep into each other's eyes. Is it getting hot in here?
I promise you won't realize there is tofu or the few hassle-free ingredients in this delicious dessert. Put together in less than 10 mins while yielding so many flavors. Make ahead and let it chill out in the fridge while you primp. Bring it out and top with ruby jeweled fruits and a sprig of mint right before serving. Your Valentine will be blown away at how much effort you put into this meal, but you'll smile and tell them it was nothing at all as you sit back and bask in the glow of adoration.
A few key pointers; make sure all the ingredients are room temperature and the espresso slightly warm. When you add just melted hot chocolate to a cold base, it can cause it to seize, when everything is room temperature, it incorporates smoothly. I used a 75% dark chocolate for this recipe and a scant ¼ cup of liquid sweetener, this recipe is incredibly forgiving, if you feel you need more sweetness in the end, you can add more liquid sweetener. Don't use a solid sugar as it will not blend smoothly in, I personally use a Korean Brown Rice Syrup but you can use honey, maple syrup or a liquid sweetener of choice. The higher cacao percentage, the darker and bitterer the chocolate will be, if you go for a lower cacao percentage, say 50% semi-sweet chocolate, pull back on the liquid sweetener as the chocolate will already be plenty sweet. Play around with the ratio until you find a balance of chocolate and sweetener you like. I personally love the fruity notes of dark chocolate.
Tofu Chocolate Mousse:
- 16 oz. Silken Tofu, room temperature and drained
- ⅓ cup Espresso or Strongly Brewed Coffee
- 6 oz. Dark Chocolate, melted over a double boiler
- 1 tbsp. Unsweetened Cocoa Powder
- 2 tsp. Vanilla Extract
- ¼ tsp. Salt
- ¼ cup Brown Rice Syrup (or honey, maple syrup, agave syrup etc.)
Ruby Jeweled Fruit Topping:
- 1 cup Strawberries, diced
- ½ cup Pomegranate Seeds
- 1 tbsp. Sugar-Free Apricot Jam
- 1 tbsp. Hot Water
- 2 tbsp. Torn Mint Leaves
- Mint Sprigs for decoration
- In a blender or food processor, add tofu, coffee, vanilla, salt, cocoa powder and syrup. Blend for 1-2 mins or until very smooth, stopping every so often to scrape down the sides.
- Melt dark chocolate gently over double boiler or in microwave.
- Add melted chocolate to blender, blend for 30 seconds to 1 minute until well incorporated. Check for sweetness. You can serve this right away and it’ll be more of a warm pudding consistency, but it thickens up when chilled.
- Divide mousse into serving containers and place in refrigerator to chill for 4-5 hours.
- Mix apricot jam with hot water to loosen and melt jam slightly, let cool.
- Add strawberries, pomegranate seeds and mint leaves. Toss lightly.
- Serve on top of Dark Chocolate Mousse with a sprig of mint.
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