New Taste Journal
Whole Grain · Whole Food · Big Flavors
Chocolate-Raspberry Tofu Mousse
7 Ounces Unsweetened Chocolate
1/2 Cup Maple Syrup
2/3 Cup Peanut Butter
only ingredient peanuts
2 Pieces Silken Tofu, 28 oz. total
3 Tbs. Agave Nectar
12 Ounces Raspberries
Set up food processor with grating blade.
Add all of the chocolate to the feed tube.
Grate the chocolate and place into a bowl.
Place tofu into a strainer.
Let tofu strain for a few minutes.
Place tofu into food processor with bottom blade.
Add peanut butter and agave nectar.
Run machine for one minute.
Stop machine and scrape down sides.
Run machine for ten more seconds.
Add maple syrup to the chocolate.
Place bowl in microwave for 35 seconds.
Remove and mix chocolate and syrup together.
Add the melted chocolate to the tofu.
Run the machine for one minute.
Stop machine and wipe down sides.
Run machine for ten seconds more.
Place 1/4 of the mousse into a large bowl or individual serving glasses.
Add a layer of raspberries on top of the mousse.
Repeat two more times to form three layers.
Cover bowl and let chill overnight, if possible.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.