Occam’s mousse au chocolat

by Sophie

Seidentofu, which means silken tofu in German, is one of the best secret kitchen weapons I have encountered. It looks like tofu but is slightly more watery and is less firm. Its hard to get a hold of if you live in a small town like I do, but if you do manage to get some, it will make you the easiest, most delicious, healthiest and vegan (?!) mousse au chocolat. Seriously. I found this recipe on a German cooking forum and would make it every day if I could.

It is creamy in texture and you can play around with the quantities of chocolate and sugar to get the perfect bitterness/sweetness combination. You can also experiment by adding in some orange (or any other flavour) liqueur to the mixture. Don’t let the tofu fool you, you will not be able to taste it AT ALL. We fed this dessert to my little brother, who strongly disapproves of anything with the words “vegan” or “tofu” in it, and asked him to guess the ingredients. All he got was chocolate.

The best thing about this recipe is how simple it is. This is the Occam’s Razor of dessert recipes, and as a philosopher I’ve got to approve of that.

 

Recipe:

1 Package Silken tofu (~ 400g)
150g Bittersweet chocolate
1 Tbsp Rum (or a flavoured liqueur)
1 Package Vanilla sugar (~ 15g)
possibly some extra sugar

Instructions:

– Melt the chocolate over a water bath (don’t let it get too hot)

– puree the silken tofu in a blender

– add the chocolate and all the other ingredients into the blender

– blend until smooth

– taste and add sugar if necessary

– serve into dishes and into the fridge for an hour or so