Review Chocolate Mousse 5/01

[Joyce]

I made something with Tofu about 20 years ago, and swore off ever since. I decided to give it one more try after the article in C/L. When I told my husband what was for dessert, he didn't even want to try it. We were both shocked that this tasted just like a rich, chocolaty mousse. Neither of us would have known there was tofu in it. When I make it again, I will leave it in the processor a little longer. Although it did not seem grainy when warm, it got a little grainy when it cooled.

[pmmahan]

Did you use a candy thermometer? i don't have one and was wondering how necessary they are.

[ellielk]

I wondered about the candy thermometer, too. I wondered if that all was necessary or if you just made a merengue with the sugar if it would come out as well.

[Joyce]

In my "Joy of Cooking", it stated that at 238 degrees, if you drop a bit of the syrup in ice water, it will make a soft "blob". (The stage prior to soft blob is a long thread in the water.)I have been setting a dish of ice water by the range and using this method and the meringue seems to turn out fine. Since I have made it for years without worrying about "cooking" the egg whites, I am not to picky.

[Searcher]

Ewatkins, I also thought the picture was unappealing. It looked very soft and not dark and rich at all. I've never made anything with soy but I think, due to the responses here, that I will try it.

[Joyce]

After reading the replies, I must admit that perhaps I was a tad generous with the choc. chips, using maybe almost a cup instead of 3/4 cp. The color is not dark, and is as shown on the cover, but the chocolate taste was fine, and I don't think the mousse was at all "liquidy". We had the eggplant parmigiana lasagna for dinner, and the dessert was great after a heavy meal.

[SusanJoy]

I too am suspicious of tofu things - but the allure of chocolate mousse that was good for me was too great so I made this the day I got my May issue!

I agree with prior postings to leave it in the processor longer. Mine was a little grainy - the chocolate seemed to harden as soon as it hit the tofu so there are little chocolate "chips" in mine. All that said, it was really pretty good. I added a little vanilla and creme de cocoa - and a blop of real whipped cream when I served it. DH liked his lots! I think if someone else made it and I didn't know it was tofu I'd like it more. Old biases die hard!

Anyways - I was glad to find a different use for tofu. We really do want to eat more soy.

Susan

[LynnSC]

I am really not a picky eater at all and am open to trying lots of new dishes. I read all the postings about the chocolate mousse and left it in the food processor longer etc. I did not add any additional ingredients such as vanilla, just topped it with cool whip. I personally thought the mousse tasted like cardboard. The texture was fine but I guess it has some "tofu" flavor to me. I am not a big tofu eater anyway. I will not be making this again. Personally, I prefer Jello instant pudding and pie filling with cool whip on top! ( My DH did not like it either and I never told him what was in it!)

[Tiger]

You can count me in on not thinking it looks that great on the cover!

[ewatkins]

Maybe it's just me, but I thought that cover photo was very unappealing. The mousse looked a little watery, and not nearly dark enough for my taste. And the dish that looked like a styrofoam coffee cup? I just didn't get it.