silky tofu chocolate pudding or mousse photo by vsimon
Pudding, mousse, or “moose.” Which is it?
Whayever you want. It is the texture of pudding when it is served right away. It firms to mousse consistency when it is chilled for a few hours. How much liquid you add factors in too.
This recipe is very malleable. The only two constants required are silken tofu and chocolate. Liquid and sweetener choices are yours to make.
Kid friendly or upscale?
Either. Call it pudding or “moose” and serve it unadorned in simple bowls to please the kids. Heck, they can help make it.
Or call it mousse, elevate it in stemmed glassware, and add a fancy garnish. Say, fresh fruit, orange zest, a mint sprig. Now we are talking downtown! Also think Valentine’s Day for your babe. Very easy to make ahead.
Tofu? Isn’t that alien goo?
No, it is not. Tofu is made from soybeans, possibly grown in soil right here in the Midwest. Be sure to use silken tofu. When it is blended, you will not find anything that feels smoother in your mouth.
It comes in several varieties-soft, firm, extra firm, organic, lite. Any kind will work. Add less liquid when using soft tofu, more with extra firm.
I use extra firm lite because it has fewer calories, something this 50 something body doesn’t need too many of.
Gluten free chocolate.
Several brands come to mind. I favor Ghirardelli semi sweet chocolate chips. There are others too. Read the labels, visit the FAQ sections of company websites. And call them if you have further questions.
Low lactose? Dairy Free? It can be.
I use strong coffee for the liquid. You could use any kind of milk- soy, almond, hazelnut, hemp, rice. These would all make a dairy free delight.
You could even use cow milk, but then it would not be dairy free. It would still be much lower in lactose than “regular” pudding though.
And be sure to use dairy free chocolate if you need absolutely dairy free chocolate pudding. Enjoy Life is dairy free. Ghirardelli, even the very dark kinds, are not.
Sweetener, any issue can be accommodated.
Most will work. Sugar-white, brown, dark brown, palm, date. Honey, maple syrup, agave. Even artificial sweeteners if that is your wish.
Some of these will change the flavor, but they will work.
And liquid sweeteners will thin the mousse a bit. You could cut back on the liquid to make sure you get the consistency you like.
I used dark brown sugar.
The amount in the recipe is not overly sweet. Some folks may want more.
Make it your own
So mix and match your ingredients, choose the name, and how it is served. Any way, this is a foolproof recipe you will love to make again and again.
Silky Tofu Chocolate Pudding (or whatever you want to call it)
|makes 6 servings||metric measure|
|2 cups chocolate chips||300 mg|
|2-12 oz packages silken tofu, at room temp||700 mg|
|1/4 to 1/2 cup liquid||60 to 120 ml|
|1/4 cup sweetener||(50 gm dark brown sugar)|
In a microwave safe bowl, heat chips at 30 second intervals, stirring until smooth.
Put tofu into blender and process until smooth.
It is important for the tofu to be room temperature here, not chilled. Otherwise the melted chocolate may seize up into tiny, crunchy bits. And you will not achieve silky, satiny enlightenment.
Add melted chocolate, your choice of liquid, and sweetener. Process until smooth.
Serve or save.
Keep refrigerated and be sure to enjoy with in a week.