Decadent Chocolate Mousse… Just Like the Real Thing, but Healthier!

Who knew tofu was so versatile??  I’ve only known tofu used in savory dishes… soups, stews, baked, grilled, fried, stir-fried, and sauteed.  But I’ve never heard of its use in desserts.  Until recently, that is.  As I peruse through different recipes, mainly vegan and low-calorie recipes, I am amazed how it is the perfect substitute for all things dairy and such.  I’m all for substituting anything that calls for some sort of cream, shortening, butter, and eggs as I work on getting my health back in order.  Of course, the real thing is ALWAYS better, but these dessert recipes calling for silken tofu is a pretty darn good alternative.

I was a little skeptical at first when I came across this recipe.  I mean, how can chocolate mousse taste good with silken tofu?  Well, I certainly ate my words today.  I was afraid I was going to be able to taste the tofu, like I did when I made vegan cheesecake.  But I didn’t.  In fact, if someone had me try this without telling me it was made with tofu, I would have thought it was the real thing.  The chocolate and port really do a great job at masking the flavors of the tofu.

Decadent Chocolate Mousse (adapted from Veggiewala)

1 package (12.3 ounce) of silken tofu, drained
2.5 bars (1.65 ounces each) high quality dark chocolate (72% cacao)
¼ cup unsweetened cocoa powder
¼ cup water
1 tablespoon almond milk
2 tablespoons port
½ cup sugar
1 banana, sliced (optional)

Puree the silken tofu in a food processor until extremely smooth.  It should be the consistency of yogurt.

In double boiler or a bowl set over simmering water, add in the chocolate bar, the cocoa powder, almond milk, water, and port. Stir together until just melted and smooth. Remove from heat and slowly add in the sugar, stirring until smooth. (The mixture will not look creamy and smooth until the sugar is added).

Fold the tofu into the chocolate mixture, and mix together until completely blended.  Pour into a serving bowl or individual ramekins and refrigerate at least one hour.  The chocolate-tofu mixture will thicken up once refrigerated.  Serve with sliced bananas.

Makes 4 servings.

Calories per serving: 340.

Vegan Cheesecake… It’s a Close Second to the Real Thing!

I’m by no means a vegan. Not a chance. I am too much of a carnivore to be one. However, with that being said, I do enjoy having vegan and/or vegetarian days. Especially more so now that I’ve discovered vegan desserts. I really love desserts. It’s something that definitely contributed to my weight gain. Well, that and my lazy, inactive butt on the couch watching trashy reality TV shows. So finding vegan recipes that almost mimick “the real thing” is a fun challenge that I’ve engaged myself in.

I cut out desserts almost completely when I started my diet and exercise plan back in late August 2010. It was on a strict caloric intake per day and coupled with exercise has led to my success now. However, cutting out sweets was a really difficult thing. I love a good port with something sweet at night. I started having sugar withdrawals when I cut out the sweets (no way could I cut out my evening night cap!). I’ve slowly introduced desserts back, but only if it’s vegan. It amazes me how lower in fat vegan recipes can be compared to recipes that use butter and shortening. And that’s the thing, butter and shortening. The two very ingredients that can make anything taste good. But finding butter, egg, gelatin, shortening alternatives has been a wonderful and interesting learning experience.

Vegan Cheesecake (adapted from Happy Herbivore)

1 prepared graham cracker pie crust
14 ounces silken tofu
8 ounces Tofutti cream cheese
1/2 cup raw sugar
3/4 teaspoon almond extract
2 tablespoons cornstarch

Preheat oven to 350 degrees F.

Prepare pie crust if you have not already done so.

Place tofu and Tofutti cream cheese in a blender and blend for about 30 seconds. Stop and scrape the sides, and blend for another 30 seconds. Add remaining ingredients and blend for another 3 minutes, stopping periodically to scrape the sides.

(Yes , that is a blender circa 1970.  It was my parents’ blender that I got to inherit!  It’s one of my favorite tools in the kitchen.  They just don’t make them like they used to!)

Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for about 45 minutes. Remove from oven and place somewhere to cool to room temperature (about 2 to 3 hours). Chill overnight or for at least 6 hours before serving.

Blueberry Topping

1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Makes 6 servings.

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