I just read of a great version of the infamous tofu mousse in the latest Vegetarian Times. Unfortunately their website doesn’t seem to list the recipe (doh!), and their search engine is rather lame. However it was a pretty easy recipe to remember.
I haven’t made it up yet- but plan on indulging myself with some soon!
The saltiness of the peanut butter plays oh so well with the chocolate (ahh, but you knew that)! I used crunchy peanut butter, whose chunks and bits mainly got crunched down even more in the blender, resulting in the slightest bit of texture in the mousse. For the chocolate covered pretzles I used Pocky Sticks, cut up into nibs. The crunchiess of the Pocky Sticks seemed to make me want to eat this mousse quicker than the smoother varieties! I sprinkled on the Pocky bits right before serving. I don’t know how well their crunch would hold up if actually stirred into the mousse and refrigerated for several days.
This recipe was one of the winners from a Vegetarian Times reader contest.
Chubby Hubby Goodness
In a double boiler or in the microwave melt one cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).
In a blender combine
- one 12oz package of silken tofu
- one cup of peanut butter
- 1/2 cup of maple syrup*
*If you don’t have maple syrup, substitute 3 Tbs chocolate syrup or 2 Tbs agave nectar as the liquid sweetner.
Add the melted chocolate and blend until combined.
If needed, add several tablespoons of soy milk or water to help the thick liquid process better.
Spoon into 12 dessert cups (or a cookie crumb crust for a pie) and top with chocolate covered pretzles for crunch!