Did I make it in time for Valentine’s Day?! I know that I missed posting a Super Bowl recipe (I made this recipe for stuffed shells on Super Bowl Sunday… you should make it too, it was a hit in my house). I also made a Caesar salad using a new ingredient—silken tofu.
Caesar salad and chocolate mousse made with tofu?!! [GASP] I know, it’s so anti-dairy of me. I’m actually embarrassed to admit it. I think that I made up for it though by eating my weight in cheese last Saturday at a French Cheese & Wine class at Artisanal Premium Cheese Center (highly recommend). I’m still salivating over the fondue and the Fleur de Marquis, a soft sheep’s milk cheese that is encrusted with rosemary, fennel seeds and juniper berries. Our instructor assured us that eating cheese, especially sheep’s milk cheeses, will flatten our bellies. Needless to say, I’m planning to eat a lot more of it within the next few weeks and probably for the rest of my life until I reach my goal weight.
Where were we? Oh, silken tofu. My husband adores chocolate pudding and chocolate mousse but it took me awhile to warm up to it, I never liked it as a child. I think it might have been a texture thing, but I never got excited when other kids would bring in mud pots for their birthdays (you know, the kind with the chocolate pudding, worms and Oreo crumbles). I know, I’m weird…
Thankfully, I now like chocolate pudding, although I still don’t like anything with the work JELL-O in it. I don’t typically make a lot of mousse, but I’ve made quite a few variations of chocolate pudding in the past, typically using a combination of milk (2%), cocoa powder, chocolate, cornstarch, and sometimes eggs.
Now this recipe is great because it doesn’t take the typical 3 to 4 hours to cool in the refrigerator before you can eat it. I don’t know about you, but I am impatient and I also have an intense aversion to ice baths (I’m so over it after culinary school where we filled entire sinks to cool down stocks, day after day). Unlike traditional chocolate pudding, this chocolate mousse is ready to be eaten immediately!!! It will firm up considerably after a brief refrigeration period, but it’s not necessary. It’s also incredibly simple and quick to prepare, and relatively nutritious. It’s ready in less than 15 minutes, I promise.
So, if you are like me and haven’t planned an elaborate dessert in advance for your pudding-loving, chocolate-adoring Valentine this year, you can fall back on this recipe. It’s intensely chocolaty and sure to please (I mean really rich, I almost couldn’t finish my serving.. and this is coming from someone who has no problem polishing off 3 large slices of pizza followed by ice cream on occasion). It's difficult to believe, but I may never go back to the dairy version.
Happy Cooking, Pippa
Valentine’s Day Deep and Dark Chocolate Mousse with Heath Bar Crunch Serves 2 Approx. cooking time: 15 minutes, start to finish
- 2 ounces dark chocolate (I used 63% semisweet chocolate chips)
- 2 tablespoons cocoa powder
- 3 tablespoons non-fat milk (or soy milk if you don’t use dairy milk)
- 4 tablespoons granulated sugar
- tiny pinch of sea salt or kosher salt
- 2 teaspoons dark rum (optional, could be replaced with Grand Marnier (orange liqueur), vanilla or almond extract)
- 8.5 ounces silken tofu, drained (make sure to by the silken variety, firm or extra firm tofu will not work here)
- 2 tablespoons HEATH English Milk Chocolate Toffee Bits (optional, but definitely great if you like texture)
- Fill a small to medium sized saucepan half way up with water and bring to a simmer. Turn the heat down to low.
- Break chocolate into small pieces and place the chocolate in a glass or metal mixing bowl that can fit over the saucepan without touching the water.
- Place the bowl over the saucepan. Allow the chocolate to melt, stirring frequently with a rubber spatula. Note: The water should never come to a boil, use very low heat and allow the chocolate to melt slowly.
- When the chocolate has melted, add the cocoa powder, milk, granulated sugar and a very small pinch of sea salt and stir continuously until the sugar has dissolved and the mixture looks shiny and smooth (at first the mixture will look pasty, but be patient because it will get to the correct consistency after a few minutes over the heat).
- Remove the bowl from the heat and mix in the dark rum with a spatula.
- Place the drained tofu in a food processor. Add the melted chocolate mixture and process until the mixture is smooth and homogenous.
- Transfer the pudding to a mixing bowl or individual serving bowls. Serve immediately or cover tightly with plastic wrap and store in a refrigerator until ready to serve, or up to 3 days.