REVIEW: Chocolate Mousse

[knunes]

My first review: I was REALLY disappointed with the Chocolate Mousse recipe (3/02 and 5/01). I probably wouldn't have tried it because I wouldn't have thought tofu would make a good dessert ingredient---however the #3 vote and the description of how absolutely delicious the managing editor thought it was swayed me and enticed me. I do enjoy a good chocolate mousse, and my 7 year old daughter REALLY loves chocolate mousse. I made it as a special treat for her and her sleepover buddy---neither of them finished it, nor did I or my husband. It has a very odd taste that comes across over the chocolate taste, and I can only guess that it's the tofu, since none of the other ingredients would be unusual to me. (By the way, I was the only one who knew there was tofu in it, as that would have been a big turnoff to my 7 year old, even though she loved it at age 2.)
Perhaps if you're a tofu fan, the taste would not seem odd to you, but as a chocolate mousse fan, I was very unimpressed.

[lisas3575]

Interesting that you didn't like this! I made this for a dinner party last year when the recipe first appeared and everyone finished their serving and didn't even realize it had tofu in it. We all thought it was excellent. Maybe certain brands of tofu have a stronger flavor than others?

[Grace]

Which kind of tofu did you use? The block style that floats in water? Or the "silken" style that comes in an aseptic box? I tried this mousse with both and you DEFINITELY have to use the silken style. I didn't care for this recipe either when I used the kind that floats in water, but the using the silken style, this was WONDERFUL! I really think the tofu you use makes all the difference, and I couldn't taste the tofu at all when I used the silken kind. (But if you DID use the silken style, then I have no answer as to why yours turned out the way it did.... ). Sorry this didn't live up to your expectations. I always hate when that happens, fortunately it's not too often with CL recipes.

[knunes]

Aha! Grace, that explains it. I used the block variety that floats in water, and although I drained it, if you're telling me that the silken is very different, I believe you. If I can find the extra firm version of the silken variety, perhaps I'll be brave and try it again sometime........thanks!

[Peeps]

I LOVED this recipe but oh yes, it definitely needs Silken tofu - that was a pretty big oversight of CL to not specify that because it makes a BIG difference! I can't even imagine this with block tofu. Don't give up, I hope you give it another go with the right kind. Silken tofu is usually not refrigerated (at least where I buy it), so you may have to look for it in a different section of the store since the block tofu in water is usually in the refrigerated area. (And you don't need to drain the Silken either for this.)

[JHolcomb]

I made this this evening with Mori-Nu silken extra-firm tofu. First of all, I have a head cold and can only taste salty-sweet-bitter-sour, so it's probably not fair for me to judge this recipe yet. That being said, as far as I can tell it's good BUT I can tell that it has tofu in it. Soy has a slight bitterness to me that I can detect in this. I gave some to DH w/out telling him there was tofu in it and he made a face and asked if there was soy milk in it. So I wouldn't try to pass it off as anything but mousse made with tofu, but I liked it a lot anyway.

[Marian]

Originally posted by Grace
Which kind of tofu did you use? The block style that floats in water? Or the "silken" style that comes in an aseptic box? I tried this mousse with both and you DEFINITELY have to use the silken style.

I am so glad I read this before making this dessert. I bought all the ingredients yesterday, but I did get the block tofu. I'll have to stop by the store and get the other kind before I make it.
Thanks so much for the warning.

[Jessica]

I made this mousse with the silken tofu and served it for company. Everyone liked it and no one believed it had tofu (or else they were being polite).

[GayeC]

Originally posted by knunes
My first review: I was REALLY disappointed with the Chocolate Mousse recipe (3/02 and 5/01). I probably wouldn't have tried it because I wouldn't have thought tofu would make a good dessert ingredient---however the #3 vote and the description of how absolutely delicious the managing editor thought it was swayed me and enticed me. I do enjoy a good chocolate mousse, and my 7 year old daughter REALLY loves chocolate mousse. I made it as a special treat for her and her sleepover buddy---neither of them finished it, nor did I or my husband. It has a very odd taste that comes across over the chocolate taste, and I can only guess that it's the tofu, since none of the other ingredients would be unusual to me.

I had the same experience when I made this -- thought it had a very "off" taste. But after it sat in the refrigerator for a day or two it improved significantly. Not sure why. I used "block" tofu -- I don't think I've even seen silken tofu in my grocery store. Will have to look for it next time.

Gaye

[DSH]

This probably explains the funny taste of a Chocolate Espresso Pudding I made a few months back using an old CL recipe. I will try it again with the silken tofu. Anything to get soy into my diet without knowing it!

[JHolcomb]

This was better once it chilled overnight. It still had a slightly bitter taste, but was still good. Dh said it was still gross-not because it tasted like tofu, but because he said it tasted like it had marshmallows in it I give up! Anyway, I like it and will make it again for myself.

BTW, I think this would be really good in a graham cracker crust with some non-dairy whipped topping.

[michelern]

I made this last year when it appeared in the magazine and I unfortuanately could not even get one measley bite down. After reading these posts, I realize that I did not use the right kind of tofu. I don't think I've even seen the kind that is in a box and not in water. Is there a big difference in taste or just texture? It was the taste that I couldn't handle. ( The smell of the tofu as I was trying to get it out ot the wrapper stuck in my nose....I'm sure that helped with turning me off of the recipe also) Maybe I'm just not meant to be a tofu fan...even though I wish I could be.....so healthy.......

[Marian]

Originally posted by JHolcomb
Dh said it was still gross-not because it tasted like tofu, but because he said it tasted like it had marshmallows in it I give up!

This had me laughing. Last year I made one of the crisps - I think blueberry - my son came down for dessert and had some. I asked how he liked it and he said it was good except the fruit was warm. Really gave me a good laugh.

[Kristilyn1]

Okay, I'm confused!!!!

I often buy "Silken Tofu" in the refrigerator case (by the produce) in my grocery store. Stacked with it are "Firm" and "Extra Firm". All are packaged in water and all are in the form of a block.

What other Silken is there? Where would I find it? I use my "silken" kind for smoothies with no issue. Perhaps we are talking about the same thing?

Kristi

[lisas3575]

Originally posted by Kristilyn1
Okay, I'm confused!!!!

I often buy "Silken Tofu" in the refrigerator case (by the produce) in my grocery store. Stacked with it are "Firm" and "Extra Firm". All are packaged in water and all are in the form of a block.

What other Silken is there? Where would I find it? I use my "silken" kind for smoothies with no issue. Perhaps we are talking about the same thing?

Kristi

I think we are talking about the same thing... as far as I understand there are two basic types of tofu, Silken and non-silken. The Silken is a style that purees nicely, while the other kind is better for stir-fry's and the like. It's more crumbly, firmer in texture than the silken, which is smooth (a bad analogy: think cream cheese versus ricotta texture wise). Now each of these two styles comes in different levels of firmness. I buy Mori-Nu brand silken tofu, and it says right on the box what types of recipes it works well in.

[Grace]

Click on the Mori-Nu website link below, and right on the first page is a picture of the box of silken tofu that I use. This kind of packaging is called "aseptic" packaging, and is how I always find silken tofu. But just because I never saw silken tofu in a plastic container floating in water doesn't mean it doesn't exist. I think different areas of the country could very probably have different brands/packagings, etc.

http://www.morinu.com/

[Peeps]

I don't know if this helps...
Block style tofu that comes in water - I buy HINOCHI brand and it is a white plastic square with a cellophane top and you can see the block floating in the water. It's refrigerated and I can find it in the grocery store in the cheese/lunch meat/etc. refrigerator case

Silken tofu- I buy MORI-NU Silken tofu and its room temp., I usually get it at TJ's where its usually with the Soy drinks (non-refrigerated) - but I have seen in grocery stores too maybe in the Asian section? The box looks similar to a juice box type box, cardboard with folded/sealed ends and you have to cut it open. There is no water in the box, the tofu is packed by itself.

Both come in various levels of firmness, which I don't worry too much about especially for Silken if its getting pureed anyway.

Good luck!

[Kristilyn1]

Okay--sounds the same--more like the difference between soy milk in the dairy case and soy milk on the shelf.

I threw out the container my silken tofu comes in so I can't tell you what brand it is. I'll have to check it out next time I go. I'm not sure that my grocery store (I patronize a smaller local chain) will carry shelf stable tofu, but I'll check. Otherwise, I'll stick to what I have.

Kristi

[sherri]

Thanks for the clarification on tofu! I have been using the non-refriegerated block of tofu (silken, extra firm) in my stir fry and it always crumbles...I will definitely have to try the refrigerated one next time when I need cubes!

[lisas3575]

Originally posted by sherri
Thanks for the clarification on tofu! I have been using the non-refriegerated block of tofu (silken, extra firm) in my stir fry and it always crumbles...I will definitely have to try the refrigerated one next time when I need cubes!

Sherri, I used to do this too, and hated it! The kind folks on this BB showed me the light. The block kind in water works so much better in stir fry! You'll want to press it-- I usually put it on paper towels between two plates and put a heavy object on top while I cut up my veggies.

I've also learned that freezing the tofu first will give it a better texture, but I haven't tried that trick yet.

[knunes]

Not being one who feels right wasting food, I resisted the temptation to throw away the chocolate mousse that I hadn't eaten, but instead, brought it in to work to someone who I know likes tofu and she has a roommate who loves tofu. I gave the big disclaimer about our family not liking it, told her to be honest, told her about the Silken/block discussion on the BB.......she came in today saying that I wasn't going to believe it but that she absolutely loved it. Said she doesn't usually like chocolate mousse because it is too sweet for her. Asked for the recipe even though she doesn't like to cook. She swears that she really really enjoyed it and couldn't wait to go home and have the rest of what I gave her. Now perhaps it also had something to do with the fact that it had set for a couple of days (which a couple of you mentioned).....or maybe it's just "to each her own"! Interesting posts though! Katie

[knunes]

Since I started this thread, I thought it only fair to add that THIS year, I tried the recipe again with silken tofu (although it was still in water, but definitely said SILKEN on the box and definitely said it would be good for smoothies) and our whole family LOVED it. It has a very different taste than when I made it with the other tofu and I will definitely make it again! Love this BB!

[lisas3575]

Yea! I'm impressed you tried it again after not liking it the first go around. Good for you!

[Beth]

Another thumbs up for giving it another go. I made this and took it to a luncheon where almost no one ate it. No one knew it had tofu, but they just weren't eating deserts except by the teaspoonful -- and I doubled the recipe! I still enjoyed it, and glad you did too this time.

[claire797]

Glad you tried it again. Here's a fun variation.

Chocolate Mousse Cake

1) Bake a batch of No Pudge brownies in a springform pan. Let cool.
2) Prepare mousse and spoon over recipe over cooled brownies in pan.
3) Refrigerate until set.
4) Top with layer of Fat Free Cool Whip.
5) Remove springform pan sides.

[knunes]

Mmmm...that Chocolate Mousse Cake sounds good, claire797!

[PoppyJ]

I thought I would bring this recipe up again. I made this the first time it came out and it was a disaster. I usually do not try a recipe after it has failed once, but I was determined to make this work after reading the postive reviews. The first time I made it the chocolate seized and the texture was off. We ended up throwing away the whole thing. This time I melted the chocolate on the stove (instead of the microwave) and used silken tofu and it turned out great. This was delicious and I could not tell there was tofu in it. I will be making this again and again.