While I’ve decided to eliminate processed candy, cookies, cake, doughtnuts, and other baked goods, I’d still like to enjoy a dessert or treat every so often. In my dream world I’ll find foods that taste delicous, but are made with healthy ingredients and a minimum of processed sweeteners. Treats that I can feel good about eating, that don’t trigger a binge or lead me back to processed sweets.
This Chocolate Tofu Mousse, created by world-renowned pastry chef Francois Payard and featured in Health magazine, satisfies all those requirements. Don’t think too much about whether it could possibly be good (like I did), just try it for yourself!
Prepare ganache: Place 8 ounces chopped bittersweet chocolate in a bowl. In a saucepan, combine 1 cup soy milk and 1/2 scraped vanilla bean (I used 1/2 teaspoon vanilla extract instead). Bring to a boil; pour over chocolate. Let stand 1 minute. Remove vanilla bean and whisk until smooth.
Make mousse: In a blender (I used a food processor), process 10 ounces drained silken tofu until creamy (about 10 seconds). Add ganache; blend until smooth (20-30 seconds). Spoon into 5 individual bowls; refrigerate until mousse is firm (about 1 hour).
To serve: Top with a few fresh berries (raspberries, blueberries, strawberries, whatever is in season). Serves 5.
Enjoy, and be amazed at how decandent it tastes!
sweeter without 