Chocolate + Peanut butter
Milk + Cookies
Ross + Rachel
Everyone knows these things just go together, right? Right. I’d been wanting to make a mousse with tofu since I saw a chocolate one on Jenna’s blog. When I saw a peanut butter version in this month’s Food Network magazine, I knew it was a sign.
These were shockingly easy to make and as delicious to eat as you’d imagine. Now, I’m not going to lie: These do have a slight soy flavor to them, so if you have one of those picky eaters who points out any and every funny flavor, it’s not for them. But overall I loved them and didn’t mind the taste at all. The only question was what to put on top?
Chocolate Peanut Butter Mousse
Ingredients(Makes 4 servings):
- 1 pack of silken tofu
- 6 tablespoons creamy peanut butter
- 3oz bittersweet or semi-sweet chocolate
- 1/2 cup plus 2 tablespoons powdered sugar, separated
To make the chocolate layer, start by melting the chocolate in a microwave or over a double boiler. When the chocolate is hot, stir in 1/4 cup of powdered sugar and 1/2 of the silken tofu. Continue stirring until the mousse is smooth and uniform.
To make the peanut butter layer, take the other half of the tofu and mix it with the peanut butter and remaining sugar. Continue mixing until there are no lumps.
To assemble, scoop a later of chocolate mousse in the bottom of a parfait glass. Do this for 4 glasses and evenly portion them out. Make sure the top of the layer is flat.
Next, scoop on the peanut butter mousse over the chocolate layer. Again, take care to portion them evenly and flatten out the top.
Then you just have to choose your garnish, like chocolate chips:
Or whipped non-dairy cream:
Or fudge sauce, peanuts, peanut butter chips—whatever your heart desires! Serve these at room temperature for the best flavor but store in the refrigerator if there’s any leftover(there won’t be any leftover).