| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
pk |
(1lb) silken tofu |
| 4 |
oz |
Bitter baking chocolate |
| 1/4 |
c |
Unsweetened cocoa powder; up to 1/3, up to |
|
|
Water to dissolve the cocoa powder in; (add by tablespoonfulls) |
|
|
Artificial Sweetener to taste; Start with 25 packs and go from there |
| 1 |
ts |
Vanilla extract; (optional but good), up to 2 |
|
|
Equivilent of 1 -2 egg whites from "Just Whites" Beaten stiff but not dry; (optional) will result in a lighter mousse |
INSTRUCTIONS
Lastest report on the fabulous mousse. I made it a third time and think I
have gotten it about right. Here goes
beat the tofu untill all liquidy. Mix the cocoa powder with cold water
until it i s desollved but thick (paaste like, not cooa drink like). Melt
the baking choclate. Add chocolate, sweetener, coca and vanilla to the tofu
and mix untill well blended. Fold in egg whites if using. Serve at room
temperature in small portions as it is quite overwhelming.
This time I finally got the cocoa powder under control so it didn't clump
resulting in those "cocoa-nuts" i had the last time. It keep pretty well in
the fridge for several days. It would keep longer without the egg whites.
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Sep 4,
1998, converted by MM_Buster v2.0l.
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