RICH MOCHA TOFU MOUSSE

Coffee and chocolate come together in this richly flavored vegan tofu mousse. With a food processor or blender, this dessert takes just a few minutes to prepare. The hardest part is waiting for the mousse to chill! The mousse can be made up to a day ahead, and will keep for one week in the refrigerator. (Note: for a more chocolatey flavor, use the Scharffen Berger 70% Cacao Bittersweet.)

INGREDIENTS

• 2 (12.3-ounce) packages extra firm silken tofu (shelf-stable Mori-Nu brand)
• 4 ounces Scharffen Berger 70% Cacao Bittersweet or Scharffen Berger 62% Cacao Semisweet Chocolate
• 1/2 cup Scharffen Berger Natural Unsweetened Cocoa Powder
• 3 tablespoons instant espresso or coffee powder
• 3/4 cup good-quality maple syrup
• 1 teaspoon vanilla
• Optional: 1 to 2 tablespoons coffee-flavored liqueur

PREPARATION

Drain the tofu in a colander for about 10 minutes.

Meanwhile, chop the chocolate into small pieces. Melt the chocolate in a double boiler.

Place the tofu in a food processor or blender. Purée until creamy, about 30 seconds, scraping down the bowl once or twice. Fold in the cocoa and espresso powder. Purée until well blended, scraping down the bowl as needed. Add the syrup, vanilla, melted chocolate, and optional liqueur. Purée until smooth.

Transfer to individual dishes or to a large bowl. Cover and chill several hours or overnight.

Yield: 4 cups, for 6 to 8 servings.

SERVING SUGGESTIONS

Here are several ways to dress up the mousse:

Serve the mousse in individual goblets. Garnish with chocolate shavings, Scharffen Berger Cacao Nibs, and/or a crisp cookie or biscotto.

Individual Mocha Tofu Mousse Cakes: Layer the mousse with chocolate- or vanilla-flavored pizzelle (3 to 5 layers per serving), ending with a layer of mousse on top. Garnish with chocolate shavings, a dusting of cocoa powder, or confectioners’ sugar. Chill for several hours. To serve, spread a small amount of mousse on the center of each plate and place a mousse cake over it (this keeps the dessert from sliding around on the plate).

© 2000 Linda H. Hillel

Linda is a cooking instructor who teaches at various cooking schools in the Bay Area. She has graciously written this recipe for us. If you would like to reach Linda or comment on the recipe please feel free to reach her at nochimps@webbnet.com.