Chocolate Tofu Mousse

April 3: National Chocolate Mousse Day

We saw several moose on the loose around Maine’s countryside and the Moosehead Lake area when visiting our kumare Cherlyn B. and her family a few years ago. Moose is the official state animal and is a proud symbol on many Maine memorabilia. Our kumare has a moose bobblehead on her minivan’s dashboard. There are moose statues on the roadside (“totem poles” and even a flying moose mascot for a camp and lodge). And we caught glimpses of a calf in the woods.

Our little goddaughters in Maine pronounce chocolate pudding like “chocolate moose” or “chocolate mush.” So we decorated our chocolate tofu mousse with chocolate antlers and a funny face. As a plain pudding, this is a healthy treat that is made with tofu. But kids will enjoy the taste of “chocolate moose,” especially the cute candy antlers.

Make a moose out of chocolate tofu mousse and have fun on National Chocolate Mousse Day.

Recipe

(Adapted from Health magazine, April 2012)

For the chocolate tofu mousse

• 8 squares (8 ounces) of unsweetened and semi-sweet chocolate (we used a combination of Baker’s brand)
• 1 cup vanilla or plain soy milk
• 10 ounces silken/soft tofu, drained
• fresh berries (strawberries, raspberries and/or blueberries) to garnish (optional)
• whipped cream to garnish (optional)

Directions

In a microwave-safe bowl, melt the chocolates. Stir in the soy milk until smooth. Set aside.

In the container of a blender, put the drained tofu. Blend until smooth. Add the chocolate ganache and blend until well mixed together. Pour into dessert cups. Chill in the refrigerator for at least an hour or until firm.

Garnish with fresh berries and/or whipped cream. Or decorate with chocolate antlers like we did.

For the bull moose decorations

• melted chocolate (for the antlers)
• whipped cream (for the eyeballs)
• chocolate chips (for the pupils and nose)
• chocolate gel tube frosting (we used Wilton brand)

Directions

Tape waxed paper over a clip art template on a cutting board or flat surface. Melt some chocolate and place in a pastry/plastic bag. Use a small round tip or snip off the corner of the bag and trace the shape of the antlers and flood with the melted chocolate. Refrigerate the chocolate antlers until hardened.

Carefully peel the chocolate antlers from the wax paper and position them on the mousse cups.  Add whipped cream eyes and mini chocolate chip eyeballs. Finish the facial features by drawing in the mouth with chocolate gel and topping it with a chocolate chip nose.

Notes

• The original recipe calls for 8 ounces of bittersweet chocolate, which was a bit too bitter for our tastes. So we balanced the tofu mousse with a combination of unsweetened and semi-sweet chocolates.
• For additional flavor, add 1 teaspoon vanilla extract or paste.
• Beware of moose! While working in Alaska, Highlander also saw a calf up close and personal in the parking lot! Mama moose was not far either. The other time we saw bull moose were as trophy heads.