ISO: Chocolate Tofu Pudding

[Angelina]

Don't you hate it when it happens? I bought silken soft tofu because I was SURE I saw a recipe in an old CL for a chocolate pudding made with tofu. I was always curious about trying it out, and of course now I can't find the recipe. I am even starting to question myself as to whether it ever appeared!

Does anyone have a recipe for Chocolate pudding made with Tofu? Please? Please? Pretty please? :D

Angela

[wallycat]

This is off the top of my head, but I usually use a box of the silken tofu, 1/2 cup of cocoa powder and about 1/2 cup to 1 cup (depends on how sweet you want this; i've also used honey) and a teas/tbs (use your judgement) of vanilla. SOmetimes I will add a teaspoon of rum or grand Marnier as well.
Blend till it's smooth and glossy and place into ramekins or glasses to chill.

When I want to be ultra decadent, I'll take 1/2 bag of chocolate chips and melt them and fold that into the mix.
Then, before serving, I zap in the microwave for about 20-30 seconds and the chocolate gets ooey-gooey :)

[Gail]

Wow, Ana. I'm impressed.

I ran a search and found it with Beth's comment underneath.

And maybe the recipe wasn't showing up in a search because it was called mousse, not pudding. I remember it well from 2001, right before our Weekend With Cooking Light... (and they also served it at the taste- testing.)

Good stuff. I've made it a couple of times myself.


Chocolate Mousse

3/4 cup semisweet chocolate chips, melted
1 (12.3-ounce) package reduced-fat extra-firm tofu
1/4 tsp salt
3 large egg whites
1/2 cup sugar
1/4 cup water
Fat-free whipped topping, thawed (optional)
Grated chocolate (optional)

1. Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
2. Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan, bring to a boil. Cook, without stirring, until candy thermometer registers 238º. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into the tofu mixture, gently fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 (6-ounce) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and grated chocolate, if desired

I remember the reviews saying that using silken tofu make a big difference in the finished product. Enjoy.

[Schmee]

Good job finding that Gail.
I knew it was a spring issue,2000 or 2001. That was the first cover that ever really caught my eye and I have been a subscriber ever since!

[mrswaz]

Angela- that chocolate mousse is to die for! It is really incredible and worth the effort. If you're trying to incorporate more tofu- this is the way to do it without noticing! Yum yum!

[wallycat]

I've never tried it with the egg whites...I bet that makes it really mousse like :)
The way I make mine is more pudding-like.

I think I've posted that I do the same thing with pumpkin and silken tofu, spices, sweetener, etc. and then bake and chill (I doubt you even have to bake but I just always have)...I put it in custard cups and treat it like pumpkin "pie" and save calories with eliminating the crust.
Now I wonder how the egg white thingie would be in the pumpkin dish :D

[patissac]

Yes you must try the Chocolate Mousse from CL, Its amazing! Just a word of advice I made the mistake of mixing cold tofu and melted chocolate together in the food processor so you might want to let the tofu sit out for a couple of minutes. Other then that DBF didn't have a clue he was eating dessert with tofu...he,he :)
Oh also check out this recipe, I saw it on an episode of good eats and it looks really tasty!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14312,00.html

[tholbrook]

Eating Well has a wonderful recipe for Chocolate-Orange Silk Mousse here (http://www.eatingwell.com/articles_recipes/recipes/recipes_summer03/chocolate_orange_mousse.htm).

[Jessica]

That CL chocolate mousse is outstanding. I highly recommend it.