Dark Chocolate Mousse (Ellie Krieger) |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
|
Ingredients:
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 |
Directions:
1. In a blender or food processor, puree the tofu until it is smooth.
2. 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.
3. 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.
4. 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.
5. Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)
|
|