Ok, it's about time for a little mid-week shake up.
Now I am not a huge sweets girl, more for the savory snacks, but I am still a woman and we all need a healthy dosing of chocolate.
What better time to have a little chocolatey treat than mid-week, when the rough early part of the week is over and your close enough to the weekend again you can just taste it.Rich Dark Chocolate.
Fluffy Whipped Cream.
Ohhh it sounds soooooo perfect to me, and just what I need right about now.
Well, almost. It's still the middle of the week and if every week I had a creamy chocolatey graving that brought me to dark chocolate mousse pudding then I wouldn't be fitting into my work pants after a while... thats for sure.
So what's the catch???
Take a guess?
Can you believe it? I know I couldn't.
When a great blogger friend posted this same dish I was out of my mind shocked because tofu is not only something I've never tried but it's one of those 'food' types that literally scare the begekers out of me!!!
But never the less, it looked too good not to try and when something like a rich chocolate mousse is called healthy I am like a moth to a fly and I just have to try it.
I have served this twice as a blind test to some guests and none could guess the "secret ingredient", infact someone asked if there was Godiva chocolate in it!!!! Now you know it has to be good.
Mid-week chocolate fix without the guilt... sign me up!
Dark Chocolate Mousse
Photos by A Healthy Jalapeño
Recipe adopted by Healthy Appetite with Ellie Krieger
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
In a blender or food processor, puree the tofu until it is smooth.
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.
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.
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.
Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)