Chocolate Tofu Mousse

[Luv to Cook]

Hi Reilly,

We made the mousse and it came out quite well. I think you may have taken the sugar too far. I do not have a candy thermometer so I just took the syrup until boiling. I did not let it turn into caramel. I think CL uses a temp of 238 degrees because of the egg whites. I have never had a problem with getting sick from egg whites before, so I was not to concerned with the temp of the sugar. Try it again, but don't let the sugar syrup go to far. Oh, and make sure you use the silken tofu that comes in a box (NOT packed in water). I am sure you will have luck next time!

Anita

[Nutmeg]

I believe there was a thread on this so you can just type in chocolate mousse under search. If you have trouble, you can go to the extremely helpful information for new users.

On the sugar front, my thermometer didn't go quite up to 238 so I let it go as high as 200 degrees and then cooked it a little longer. One of the great tricks that I got from somewhere (probably this list) was to drop a little of the mixture into cold water. Once it balls up (or goes beyond stretchy), then it's ready.

Hope that helps!

[Joyce]

I would suggest testing your thermometer in boiling water to make sure the temperature is correct because it definitely seems like you let the syrup cook too long. If it helps, at 238 degrees, a small amount of syrup dropped into ice water produces a soft "blob". The stage before this is when it produces a "thread" when dropped into ice water.

[Reilly]

I am new to this site, so I am not sure if this recipe has already been discussed, but I would love your input on it. Last night, I made the chocolate mousse from the May Issue and it was a complete flop. I followed the instructions to the "T", so I am not sure what went wrong. The problem I had was with the sugary syrup. I cooked this syrup to the recommended 238 degrees, however when it got to this point, the syrup was very dark and smelled burnt. I tried this syrup twice and each time was the same. Undaunted by this, I added the syrup to the egg whites and folded them in and then into the tofu. However, the mousse I ended up with did not at all resemble the light and fluffy mousse pictured on the cover. My mousse resembled something like human waste (pardon me for being blunt, but that's what it looked like). It tasted disgusting and it looked disgusting. I was very, very disappointed!!! Did anyone else have any problems with the syrup? Was it supposed to be dark brown with a burnt aroma? I also found the texture to be gritty and heavy. (I used the extra-firm tofu like it was stated in the recipe.) Any tips for me? I would love to try this recipe again if I was pointed in the right direction. Thanks so much for your help.

[eggbeater]

maby you beat the eggs wrong LOL!!!Just kidding

[SusieO]

Bad, eggbeater, bad!

But perhaps you could demonstrate for us. http://www.cookinglight.com/bbs/wink.gif