Mexican Chocolate Tofu Mousse

Looking for a great tasting, no-bake dessert? Look no further! Mexican. Chocolate. Tofu. Mousse.

I found the original recipe in The New York Times when I was given the task of making dessert for a Mexican themed family party. When I think of Mexican food, I generally don't think about dessert. Nachos, yes. Flautas, maybe. Enchiladas, definitely! But not dessert... Your guest will never guess that you swapped out the heavy cream for silken tofu and neither will the kids! It's luscious and delicious with just a hint of spice (add more cayenne, to go bold!).

This recipe makes enough for a crowd. Feel free to make half of it. When I make it for a group of people, I refrigerate it in a large bowl and then scoop it out like ice cream. It's also a great dessert option for pot luck dinners!

Mexican Chocolate Tofu Mousse

Melt the chocolate in 30 second increments in the microwave.
Stir in between each 30 seconds.

Tofu
(Only use the blender if you're making half of this recipe) 

Combine all ingredients with the slightly cooled melted chocolate

Using an immersion blender... blend until smooth.  Refrigerate.

Mexican Chocolate Tofu Mousse

Mexican Chocolate Tofu Mousse

Makes 10 individual servings, or enough to feed a crowd
Adapted from Mark Bittman

Ingredients

1 cup sugar
1 cup boiling water
1 pound, 9 ounces silken tofu
12 ounces high-quality bittersweet or semisweet chocolate
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon, or more to taste
1/4 teaspoon ground cayenne, or more to taste
Chocolate shavings (optional)

Directions

1. In a large bowl, combine sugar and boiling water. Whisk a couple of minutes, until sugar is dissolved.  Let cool.

2. Melt chocolate Using either a double boiler or in the microwave, in 30 second increments. After each 30 second increment, stir chocolate.

3. Put all remaining ingredients (except for chocolate shavings) into the bowl. Using an immersion blender, purée until completely smooth. (If you make half of this recipe, you can do everything in a regular blender.)

4. Taste and adjust the spices, if you'd like more.

5. Divide among 10 cups or bowls, or leave in the large bowl and refrigerate for at least one hour.

6. Garnish with chocolate shavings, optional.

Eat, Drink & Be Yummy!