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Thursday, May 23, 2013

Silky Chocolate Espresso Mousse

While I'm not one to really crave chocolate, I do get a taste for something chocolaty now and then. The same goes for coffee. I rarely drink it hot, but I enjoy iced coffee drinks and coffee-flavored desserts. This recipe hits all the right spots. It's silky, creamy and decadent without being too sweet. It's super easy to prepare and is best when left to chill overnight when it magically develops it's light and fluffy texture. If you have never tried silken tofu, and even if you don't like firm tofu in savory dishes, try this!


 
 
Silky Chocolate Espresso Mousse
makes 6 servings
 
16oz box organic silken tofu
2 Tbsp. unsweetened coco powder
1 Tbsp. instant espresso powder (plus more for garnish)
1/4 c. agave nectar
1 Tbsp. coconut oil
pinch of sea salt
mini chocolate chips
 
 
Drain tofu carefully to remove excess water, be very gentle so it doesn't break apart. Place tofu and remaining ingredients except chocolate chips into a blender container. Pulse a few times then blend at high speed for about two minutes, scraping sides of container half way through. Pour into a bowl with a tight-fitting lid and use a rubber spatula to get every drop from the blender container. Chill for at least 4 hours, preferably overnight. Serve with mini chocolate chips and a little espresso powder sprinkled on top.
 
1 serving has ~123 calories, 15g carbs, 6g fat, 5g calcium, 4g iron, 17g potassium
 
 
 

3 comments:

  1. I love making chocolate mousse with tofu! I bet adding espresso powder makes it taste even richer.

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    Replies
    1. It does! I pretty much love mocha-anything!

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