The Cake Merchant

Tofu Chocolate Peanut Butter Mousse

Yesterday, I had some tofu haters over for dinner. For me, it’s hard to believe that people hate tofu. As a vegetarian, it’s a staple part of my diet, and I love that it’s so versatile. I was determined to convert these tofu hating folks, and I figured, what better better way to do that than with chocolate and peanut butter?

This recipe is quick, easy, and can be made vegan depending on what kind of chocolate you use.

Tofu Chocolate Peanut Butter Mousse

adapted from here

makes 4 servings

Ingredients

1 (12.3-ounce) package silken tofu, drained
2 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
1/4 cup water
1/2 cup sugar
1/2 tsp vanilla
2 tablespoons peanut butter

1. In a food processor, puree the tofu until very smooth.

2. In a double boiler, heat the chocolate, water and cocoa powder until the chocolate is melted, stirring until smooth.

3. Remove from heat. Add the sugar a little at a time, stirring until combined. Add the vanilla and peanut butter and mix until smooth.

4. Add the chocolate/peanut butter mixture to the pureed tofu. Puree until smooth. Pour the mixture into ramekins and refrigerate for a couple of hours. Top with chocolate shavings, chocolate chips, or whipped cream.

 

I didn’t tell anyone what was in these desserts until the bowls were licked clean. I don’t see a tofu stir-fry in their futures, but they did enjoy the dessert, so I’ll consider this a success!

Comments

  1. I made this last night and it was really tasty! I changed things a bit, in that I heated the chocolate, water and cocoa in the microwave. Also, I only had firm tofu, but I whizzed it up in my bullet blender with a teaspoon of oil (which I thought might help it along a bit) and it worked really well because the end result was still super smooth and creamy!

    Reply

  2. I just made this. I didn’t read the directions too carefully, and added everything except the tofu in the double boiler, but it turned out just fine. So easy. Thanks for the recipe!

    Reply

  3. Thanks for the recipe! Mine came out much lighter than yours, so next time I will add more chocolate.
    There was a real tofu taste, I’m not sure if yours was the same, but I loved it and will definitely make it again

    Reply

    • Thanks, Emma! Try using a good quality dutch process cocoa powder. The taste should be better and the color will be darker. Valrhona is my favorite, but Hershey’s Special Dark works too.

      Reply

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