Monday, May 13, 2013

blitz blitz chocolate mousse

Imagine a chocolate dessert you can whip up in 10 minutes. Imagine that it is also a guilt-free chocolate dessert. No? YES! 

The first time I made this dessert for a party, I asked people what they thought was inside my chocolate mousse. NO ONE, absolutely NO ONE guessed that it was made with toufu. 

Yep, this is the quickest and probably the most guilt-free chocolate mousse you can make.

It contains all of three ingredients - chocolate, toufu and vanilla extract. And it can be made in 10 minutes.

Because there are so few ingredients, you will need to use a good chocolate. And it needs to be a semi-sweet or bitter-sweet chocolate as no sugar is added.

I chopped the chocolate into small pieces. The smaller you chop them, the faster they melt. I tried not to handle to chocolate as much as possible with my hands because they started melting as soon as I touched them.

The chocolate was placed in a bowl over a saucepan containing water that was simmering.

The bottom of the bowl must not touch the water in the saucepan - you don't want any water to mix with the chocolate or it will "seize", ie, when the melted chocolate comes into contact with water, the dry particles become moist and begin to stick together, quickly forming a gritty, rough mass of chocolate.

It took about 5 minutes for my chocolate to melt. In the meantime, I placed the silken toufu into my food processor, and blitzed until the toufu was smooth.

Once the chocolate had cooled, I poured the chocolate into the food processor, added vanilla extract (NOT vanilla essence. NO! NO! NO!), and blitzed again.

 Until the mixture was smooth.

That was it. The chocolate mousse was made!

All I had to do was to place spoonfuls of mousse into cups, wrap with cling film, and refrigerate until it was time to eat.

You can eat pots of this. Afterall, both chocolate and toufu are health foods! :)

The World's Fastest Chocolate Mousse 
(Serves 4)
Adapted from Michael Smith's Chef at Home

225g silken toufu, at room temperature
225g bittersweet chocolate, chopped
1 tbs vanilla extract

1. Melt chocolate in a bowl set over a pot of simmering water.
2. Puree the toufu in a food processor until smooth.
3. Add the cooled chocolate and vanilla extract and puree until the mixture is very smooth.
4. Pour into serving dishes and chill until ready to serve.


  1. Wow, you're amazing. When I first saw the blog title, I was thinking "no way", but now that I've read the rest of the post, "yes way!" :-)