Tofu Chocolate Mint Mousse

Tuesday, December 13, 2011

1 pack of firm cold tofu (soft works too, but firm works better)
1 tablespoon of vanilla extract
3 tablespoons of agave syrup (could also be real maple syrup too)
2 cups of milk chocolate chips (or 1 full pack of Hershey's)
1/3 of teaspoon of mint extract (or one pack of hot chocolate mint mix from Nestle)
3 egg whites

Have the tofu in the fridge overnight before using.
So in order to save time, when you go grocery shopping and you get the tofu, just pop it in the fridge, and when you need it, it will be ready to use.
On a food processor, mix the tofu, vanilla and syrup.
Don't bother with a blender or a mixer because the tofu never mixes well enough in those.
The tofu needs to be a completely smooth cream.
Separate. I always put it back in the fridge while melting the chocolate.
In a bain-marie, melt the chocolate chips until they are creamy.

Bain-marie is when you have a large pot with boiling water half way and another smaller pot inside where you melt the chocolate.

Drop the melted chocolate in the food processor cup with the tofu and mix until creamy.
You may have to help the chocolate down a few times with a spoon if it sticks to the walls of the food processor cup.
When the chocolate and the tofu are completely mixed into a thick and heavy cream, add the mint extract and let the food processor mix it well for about 3 minutes then put it in the fridge for 2 hours to chill.
When the cream is chilled, beat the 3 egg whites in a mixer until you get a very thick chantilly cream.
In the egg white cream you just made add the chocolate mint tofu cream, slowly mixing until you get a fluffy cream.

Chill that for about 2 more hours before serving.
It is best to let it chill overnight when ready. So I always make it the day before I need it.
I actually have it in the fridge overnight and about 1 hour before serving I leave it in the freezer for 45 minutes and out the remaining 15. That makes the cream very cold and a little bit "creamier".

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