Wednesday, August 19, 2015

Mexican Chocolate Tofu Fudge Tart

Sick of my tofu theme yet? Here's another one - Mexican Chocolate Tofu Mousse Tart. Possibly the last one until I set my eyes on another tofu sweets, but hey.. these no bake tofu recipes are so simple and take no time to whip up. And bonusES, there's not much dishes to wash either, and they are sort of healthy for you with the high protein content! I've given you no excuse to not make one of these even on a lazy weeknight. Not unless you hate chocolate.. or tofu. But then, you won't be reading this if you do. So give it a try! Prep and whip, head to bed, and wake up to some tasty chocolate tart.

This particular chocolate tofu mousse is pretty indulgent and satisfies my big sweet tooth just right. The tofu provides the structure of the mousse and you won't be able to detect any soy flavor actually.

What makes this Mexican? I don't really know, but maybe the addition of cinnamon, nutmeg, and paprika. The flavor turned out distinctly spiced and well balanced. The spices were not overwhelming and simply elevated the flavor from being just an ordinary chocolate tart to something exotic for the taste buds.

Mexican Chocolate Tofu Mousse Tart
recipe inspired from Kiki Cuisine's Mexican Chocolate Pie and Chocolate Covered Katie's The Ultimate Chocolate Fudge Pie
makes one 6" tart (& a bit extra mousse)

120g graham crackers, crushed
60g melted butter
1tsp cinnamon
1/4tsp nutmeg

349g (12.3oz) silken tofu
1 1/2tsp cocoa powder
1tsp vanilla extract
2tbsp milk (*reduced fat)
1/8tsp salt
8oz chocolate chips (*semi sweet)
2-3tbsp sweetener (*reduced to 1tsp honey)

Optional spices:
1/4tsp instant espresso
1/2tsp cinnamon
Sprinkle of paprika

Next time, I will probably top this with some cinnamon cream:
1cup heavy cream
2tbsp sugar
1/4tsp vanilla extract
2 large pinches of cinnamon

tofu mixture, crust prepped, chocolate not yet melted
melt the chocolate
whisk together everything else
optional: use food processor and strain through sieve
fold melted chocolate into tofu
1. In a bowl, combine crushed graham crackers, cinnamon, and nutmeg. Add melted butter and mix thoroughly. Press down evenly on the bottom and sides of a 6" tart pan. Bake at 325F for 5-8 minutes or until fragrant. Set aside to cool while prepping the filling.
2. Melt chocolate chips over double boiler until smooth. Set aside.
3. Whisk together silken tofu, cocoa, vanilla, milk, salt, sweetener, and any optional spices. Alternatively, blend until smooth in food processor or blender.
4. Strain through sieve for silky texture. (*skipped this time)
5. Fold melted chocolate into tofu mix until combined.
6. Pour onto chilled crust.
7. Cover and chill for at least 1-2 hours or overnight.
8. Dust with powdered sugar or top with cream and enjoy!

pre- dust; the crust is a beauty
innovative way of using cooling racks?

I love the flavor of the mousse and crust with the addition of the spices. Texture-wise, I was expecting whipped cream like fluffiness. It turned out on the dense and fudge-y side which I also enjoyed very much. I should probably call this Mexican Chocolate Tofu Fudge Pie?

I used a tart pan with non- removable bottom and placed a small round sheet of parchment paper as insurance. With some wiggling, the tart slipped out with no problem. The crust was firm enough to handle without breaking. I am really starting to become addicted to this quick and delicious graham cracker crust.

A slice a day keeps the cravings away (:
Taste: 4.5 stars out of 5
The spices were well balanced and exciting
Texture: 4 stars out of 5 as a mousse
5 stars out of 5 as fudge

Should I make some cream puff to use up the leftover mousse/fudge? (;

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