Silky Chocolate Mousse

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July 18, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 1 hr 20 mins


4 & 1/2 Oz Dark Chocolate with 70% Cocoa Content, broken into pieces

1/4 Cup Unsweetened Cocoa Powder

1/4 Cup Water

2 Tbsp Port or Grand Marnier

1 Tbsp Almond Milk

1/3 Cup Sugar

1 & 1/4 Cup Silken Tofu


1Set the metal strainer over a mixing bowl, then place the tofu in the strainer to remove excess liquid.

2Place your double boiler on the stove top and set the water to simmer. The measurement of water is simply that it’s enough so your pot won’t burn, but not so much that it’s touching the bowl.

3Add the chocolate bar and powder, almond milk, sugar, water and Port to the bowl and leave to slowly melt, stirring occasionally.

4When the chocolate mixture is melted, remove the tofu from the strainer and blend in the food processor so that it becomes completely smooth, 30 seconds – one minute.

5Then, using a pot holder remove the bowl from the double burner and add the chocolate mixture to the processor, using a rubber spatula to scrape out every last drop.

6To begin to incorporate, plus the processor 15-30 seconds. Scrape the sides of the processor or blender with the spatula and repeat 2-3 times until the tofu and chocolate are evenly mixed.

7Pour the mixture into serving dishes and refrigerate to set at least one hour. Can be made ahead by one day and covered in the fridge.

8Garnish with fruit, including if you like a little orange zest.


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