| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Inca | 1 | servings | ||
INGREDIENTS
| 12 | oz | Silken tofu |
| 9 | tb | Cocoa powder; (unsweetened) |
| 5 2/3 | ts | Equal measure; ( 18 or 19 packets) |
| 1 | ts | Vanilla; (I didn't have almond extract) |
| 1 | oz | Bitter baking chocolate-melted |
INSTRUCTIONS
Here's my latest incarnation of this mousse I have been working on since the summer. It is now based on the almond-tofu pie recipe of a few days ago. As this was based on cocoa powder and therefore included a sugar measure I was able to be more precise than a gazillion packets of sweetener. I also added some bitter chocolate to intensify and enrich the mixture. It was a great sucess when I served it this shabbat over segments of clementine oranges. As my tofu packet was 12 oz, rather than the pound called for in the pie recipe I adjusted the ingredients. In a food processor or blender whap up the tofu until it is liquified and smooth. Add the coca powder, sweetener, vanilla and whap until well blended. Add Melted chocolate and whap some more. Taste and adjust flavors. Chill and serve alone or over clementines or rasberries or whatever. Makes about 6 servings with approximately 85-90 calories. Posted to JEWISH-FOOD digest by Sheryl Donner <[email protected]> on Dec 25, 1998, converted by MM_Buster v2.0l.
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