Tofu Chocolate Mousse Puffs

These tofu chocolate mousse puffs are best consumed when fresh.

Crispy shells with a rich tofu chocolate mousse. Nom!

Tofu Chocolate Mousse

recipe adapted from Wildwood

28 oz firm tofu
11oz dark chocolate
1/2 tbsp vanilla extract
5oz chocolate soy milk

1. Drain water from tofu and blend until smooth.
2. Add vanilla extract and soy milk, blend briefly.
3. Melt chocolate in double boiler.
4. Combine melted chocolate and tofu in blender.
*check consistency; add more soy milk if needed
5. Chill in fridge until use.

Blend tofu until smooth.

Melt chocolate over double boiler.

Keep an eye on this to avoid burning.

Combine melted chocolate with tofu.

This recipe is literally just combining all the ingredients together. Instead of melting chocolate in double boiler, simplify it by melting it in the microwave on intervals! A good mousse has to be smooth, light and fluffy, so I would also suggest sieving the tofu mixture before the addition of the melted chocolate.

I decided to serve them in a puff. Alternatively, serve them atop crushed graham crackers in a cup or in a pie crust. The crispy hard texture of the crackers/crust will complement well with the mousse. 

Cream Puff Shells

1 cup milk
1/3 cup butter
1 cup AP flour
1/8 tsp salt
1 tbsp sugar
4 or 5 eggs, room temperature 

1. Place milk and butter in pan and bring to a boil.
2. Add flour mixture in one swoop and stir quickly with a wooden spoon.
3. Remove from heat when paste becomes dry and does not cling to the spoon or sides of pan.
4. Cool for about 2 mins.
5. Add eggs one at a time and beat vigorously after each addition until smooth.
*check consistency; batter should be smooth and gently falls back on itself when piped.
6. Pipe or spoon golf ball sized rounds onto parchment lined baking sheet.
7. Bake at 400F for 10 minutes and lower to 350F for 20 more minutes or until puffs are golden and thoroughly cooked.
8. Remove from oven and pierce with a pairing knife to release steam.
9. Let cool and fill with mousse!

Bring milk and butter to a boil.

Add eggs one at a time and beat vigorously.

Texture should be smooth.

Looking back, I probably should've added 5 eggs. The batter was on the thick side making it hard to spoon. They still puffed up nicely though.

Pipe them 1-1.5" apart.

Remove from oven and cut a slit on the side/bottom to release the steam.

The puffs were lovely bite size indulgence. The tofu/soymilk replacing the usual heavy cream resulted in a denser less fluffy mousse. The tofu flavor was subtle and hardly detectable. The puffs served as the perfect vehicle to carry the mousse- crispy/flaky shell hollowed to fit just the right amount of mousse!

Taste: 3.5 stars out of 5

Texture: 4 stars out of 5