07 June 2013

recipe: chocolate mousse

I am so excited to share this with you, I might pee my pants.  This is probably a sign that I should get up and use the bathroom, but I'mna hammer this out instead.  Now that you know that essential information, I can continue speaking in a normal, human-like manner!

So remember when we went to Boston, and I blogged about that amazing incredible mousse from Myers+Chang?  The one that gave all of us an out-of-body experience with just 3 ingredients?  It's time to make it.  Your life will change.  Never look back.  Etc.


Chocolate Mousse
GF - 15 minutes - serves 8

1 12oz. package Mori-nu Silken Tofu (the kind in the cardboard box that you don't have to refrigerate before opening)
2c semisweet or dark chocolate chips
1/8t sea salt

Optional: 1t cinnamon

First, a note on your chocolate.  This is going to be your most important ingredient and will determine entirely the quality of your mousse.  Make sure you select something vegan, first of all, and gluten-free if you need it. The best chocolate has very few ingredients, and they should be listed in the following order: cocoa beans, sugar, cocoa butter, vanilla, salt.  For a sweeter mousse, grab chips that put sugar at the top of the list.

Blend up your tofu.  Whether you use a food processor, stand blender, or immersion blender (like me!), you're gonna have to do a lot of side-scraping with your spatula.  Almost an annoying amount.  Don't worry - you'll have amazing mousse at the end of this and will forget entirely the first-world problems that went into it.  Just make the tofu as smooth as you can.

Set your chocolate in a saucepan and put the heat on really low.  Stir it constantly.  And by constantly, I actually do mean constantly, because you're not supposed to heat chocolate up directly like this.  I, always a rebel, do it anyway, and have never had a bad experience, but that's only because I never stop stirring once the heat is on.  Eventually your chocolate will melt into a deliciously gooey liquid state.  Once it's 100% smooth, pour it into your blender with the tofu.

Sprinkle your salt in there - and cinnamon, if using - and blend everybody together.  Once more, lots and lots of backbreaking side-scraping will ensue.  Be strong.  Everything has to be smooth like Earth Balance.  If it's too thick, add 2T of lukewarm water, blend it, and check again.  You should be able to work lots of air into the mouuse to make it nice and fluffy.  Add water until you reach the desired consistency.  If you wind up adding water a couple of times, try transferring your mousse to a bowl and mixing it with a strong fork to get some air in.

Once it's ready, you can really just eat it right away.  Some people put it in the fridge for some reason, or put it in separate containers.  Matt and I usually just grab spoons, turn on the Star Treks, and go at it out of the big bowl.  If it's another crappy DS9 episode, we're so busy enjoying the mousse that we don't even remember to wish it was Game of Thrones.

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