Who says that tofu only belongs on the savoury side of life?
This chocolate dessert is quick and easier than doing it the hard way.
The original recipe I had called for carob powder, but I didn’t have any, so I chopped up dark chocolate and melted it instead. I figured it would make a smoother treat that way.
In a blender, combine 1 package soft silken tofu, 1/2 cup unsweetened cocoa powder, 1/2 melted dark chocolate, and 1/2 cup soy milk. Add between 2 and 6 tablespoons of sugar (I did 2, the recipe I had called for 6, and that seemed like a lot). Blend that until it’s smooth. It might take some stirring to dislodge pockets of cocoa powder.
Pour into parfait cups or layer in a tall glass. I tried to layer with marshmallows, but of course they floated when I tried to pour more chocolate on top. Yes, I am an idiot.
And the fresh raspberries I put on top sank.
Chill until firm(er) and serve.
To be honest, I was not a fan of this dessert. Firstly, it was most decidedly not a mousse — that frothy, floating concoction that I know and love. This was more like a heavy pudding. And the smoothness of the tofu did nothing to hide the chalky feeling of undissolved cocoa powder sliding down my gullet. It tasted fine, but the texture was all wrong. In this case, I would stick with real dairy and straight chocolate.