Want to serve your sweetheart a killer dessert for Valentine’s Day that won’t kill him? Instead, present him with this cool and creamy mousse that’s rich in flavor, but not heavy in saturated fats, cholesterol, and calories. Don’t mention to him that the base of this luscious chocolate-orange treat is silken tofu—he’ll never guess. Before some of you utter, “Eww . . . tofu,” make this dessert for yourself and then recognize that silken tofu, with its smooth texture and neutral taste, makes the perfect base for a healthy mousse. Plus, after you check the nutritional data below and see that this dessert has no cholesterol, only 40 calories from fat, and a mere 1.5 G of saturated fat, it might just become your favorite dessert.
Silken Tofu Chocolate Mousse
The Whole Foods Market Cookbook by Steve Petusevsky
12 ounces silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
Pinch of salt
1 ounce almond liqueur (optional)
1. Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1½ minutes, until smooth.
2. Pour the mousse into wine or champagne glasses or dessert-type serving dishes, and chill overnight.
3. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.
Calories from fat 40
Calories from saturated fat 15
Protein 13 G
Carbohydrate 35 G
Total Fat 4.5 G
Saturated Fat 1.5 G
Cholesterol 0 MG
Sodium 70 MG
1. In general, but depending on brands, tofu is a good source of calcium. Look for brands in which the tofu has been set with calcium sulfate.
2. Because a rich chocolate flavor is critical to this dessert, use a good quality cocoa powder. I used Sharffen Berger Unsweetened Natural Cocoa Powder.
3. Amaretto is the almond liqueur I used. Rather than add the full amount of liqueur at first, I would add it to taste.
4. Adapt this recipe using other flavors. Raspberry, mint, or coffee liqueur would be interesting variations to the recipe.
5. I filled 3 champagne glasses to the brim with one recipe’s worth of mousse. If I had not filled them to the top, I probably could have gotten 4 servings out of the recipe.