Last year, I had a torrid affair with a chocolate mousse carried by Whole Foods. I am not ashamed to admit that I indulged my cravings for this toothsome concoction sometimes several times a week. I even shared it with my husband on occasion, and he totally understood my fascination. This mousse was not pillowy and airy like a traditional mousse; rather it had a rich, moist, silky heft to its texture, not unlike that of crème brulée (though that’s where the comparison ends).
Alas, as is often the case with delicacies from Whole Foods, it quickly became apparent that this love affair was not meant to last—we do live on a budget, after all. We had one last fling, to fully savor the taste, the texture, the sweet satisfaction… and to read the label for the ingredients used so we could make it ourselves on the cheap. Word.
I tried several iterations, but this was our standby favorite. No added sweeteners. As simple as it gets. Yes, you can certainly dress it up with a dash of rum or a garnish of shaved coconut, but really? It’s pretty sexy wearing nothing at all.
Chocolate Tofu Mousse
12 oz. bittersweet chocolate chips
24 oz. silken tofu
1 generous pinch of sea salt
In a double boiler (or my version: fill a large saucepan 1/3 full with water and set a smaller saucepan in it so the water comes up the sides of the smaller pan without spilling into it), melt chocolate chips with a tablespoon of water until it is smooth and shiny (if it seems dry, add a little more water until you see that shine). Place tofu, salt, and the melted chocolate in a blender or food processor and blend until smooth. You may need to scrape the sides and re-blend once or twice to get it all thoroughly mixed in. Chill for at least two hours. Serve. Try not to eat it all at once.
Happy Valentine’s Day, y’all!!!
How are you celebrating Valentine’s Day (keep it clean please)? Favorite romantic recipes? Simple sweets? Romantic gestures?