Hooray for summer! And hooray for these fantastic creamy treats!
At my last Cancer Project cooking class I made a Chocolate Mousse found here in the “Healthy Eating for Life” pamphlet. In class, one of the students asked if you could freeze the mousse. I told him I had never done it, but that I would definitely give it a try. Boy am I glad he asked!! These might be my favorite treat of the summer. The recipe below makes quite a big batch which could easily cut into half (or freeze half into popsicles and use the other half in a pie).
When my 13 year-old son saw that there was tofu in these he said, “Ew, I HATE tofu and I am NOT eating one of those”. I told him that was fine, but if he changed his mind he was welcome to have one. He was shocked to see his 3 other siblings gobble them up and ask for more. He finally gave in to his curiosity and devoured his own. Wiping his mouth he caught me smiling at him and retorted, “That doesn’t mean I like tofu”! Ahhh, sweet teenagers!
Chocolate Mousse or Chocolate Mousse Pie
Makes 10 servings
1 cup semi-sweet chocolate chips (many brands are dairy-free, I used Ghirardelli)
1 cup non-dairy milk, such as soymilk or rice milk
2 12.3-ounce packages low-fat silken tofu (I prefer firm)
1 teaspoon vanilla extract
Place chocolate chips and non-dairy milk in a microwave-safe
bowl and microwave for 1 minute. Let sit for 2 minutes.
Place tofu, vanilla, and chocolate chip/non-dairy milk mixture
in a food processor or blender and process until smooth. Transfer
into popsicle molds and freeze (or into a graham cracker pie crust).
Source: WFM 1-10