I just love it when I find a recipe that is both tasty AND healthy! Silken tofu is a soft form of tofu and can be found in health shops or in the allergy/health section in your supermarket if they stock it. I had heard about it a while ago to use as a substitute for eggs in a chocolate mousse but never actually tried it. Then, my friend Maiwenn from La main á la pate recently published a chocolate cream recipe using this unusual ingredient and I suddenly remembered that I had bought a carton of silken tofu a while back but never used it. This was thus the perfect occasion to try it although I wasn’t sure if I would like the taste of silken tofu. Well, it adds a slight tang to the chocolate cream but it is not at all unpleasant and you mostly get the taste of chocolate. It’s also a doodle to make and since it’s a guilt-free dessert, it’s got my thumbs up!
Source: La main á la pate
200g dark chocolate, cut in chunks
400g silken tofu
2 tbsp corn syrup or golden syrup or honey
- Blitz the chocolate in the TM bowl for 3 sec/speed 6. Scrape down with the spatula.
- Add the butter and melt for 5 min/60C/speed 2, scraping the sides of the bowl half way through.
- Add the silken tofu and syrup/honey and mix 30 sec/speed 6. Scrape down the sides and mix another few seconds at speed 6 to mix everything to a smooth creamy texture.
- Pour into ramequins and refrigerate for 4 hours.