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Use the tofu cold from the refrigerator. In your food processor, combine all of the ingredients except the chocolate. Whirl until the mixture is absolutely smooth, scraping the sides frequently.
Melt the chocolate in a double boiler slowly. Be careful not to burn or boil the chocolate. You want to heat until most, not all, of the chocolate is melted. Then stir briskly to melt the remainder.
Add the melted chocolate to the tofu mixture, wait 10 seconds and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to solidify. This is okay becase this is what gives you the delightful, tiny chocolate bits.
Spoon the mousse into your most beautiful wine or champagne glasses. Serve cold.
Notes:
Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine.
Please do not confuse regular tofu with silken, super firm or any other type of tofu. Regular is slightly softer than firm and firmer than soft. |
