Super-Rich, Super-Easy Bittersweet Chocolate Mousse
The actual hands-on time of this recipe is about 10 or 15 minutes, maybe 20 if you start with bar chocolate that needs cutting. It does need to chill for an hour before serving, though, so plan ahead!
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup water
- 1/2 cup sugar
- 6 ounces bittersweet or semisweet chocolate chips, chunks, or pieces
- 12-oz package silken tofu
- 1/2 teaspoon vanilla extract
- Whipped cream for serving, if desired
Instructions
- 1
Heat the water to boiling, then stir in the sugar until completely dissolved. Set aside to cool.
- 2
Melt the chocolate in the microwave: Warm on high in 30-second bursts, stirring thoroughly after each. It should take 90 seconds to 2 minutes to melt the chocolate completely. If you don't have a microwave, heat in a double boiler or a pot set over very low heat, stirring constantly.
- 3
Combine all ingredients in a blender. Blend until very smooth. It may seem slightly curdled in the beginning, but will smooth out as the tofu is broken down completely.
- 4
Pour into four small cups and refrigerate for about an hour (or up to a few days) before serving. Top with whipped cream, if using, immediately before serving.
- 5
Variation - Grasshopper Mousse:
- 6
Add 1/4 cup spearmint leaves to the hot syrup immediately after stirring in the sugar. Let steep for at least an hour and up to several days (in the refrigerator if more than a few hours). When ready to finish the mousse, fish out and discard the mint leaves. Continue with the recipe.
- 7
Variation- Mexican Chocolate Mousse:
- 8
Add 1 teaspoon cinnamon (or more, to taste) and 1/4 teaspoon ancho chile powder (or other red chile) to the blender with the other ingredients.