Tofu Chocolate mousse

I had a carton of tofu in the fridge and wasn’t sure what to do with it until I stumbled upon this recipe.

It’s a fantastically simple chocolate mousse dessert with minimal ingredients and tastes amazingly rich. You’d never believe that it contains tofu and NO eggs or cream.  If you love rich chocolate desserts, this really is a ‘must try’ even if you are not vegan. The other big bonus is that it contains no raw eggs.

Technically it does not set to a mousse-like consistency but the consistency is very pleasant and thick; just the way a cold chocolate dessert should be.

You need:

• 1x 12 ounce package of silken tofu (I used ‘firm’)
• 10 oz milk or dark chocolate (check that it is dairy free if you are making it for someone who is vegan)
• 3 tsbp maple syrup (I used 2tbsp as I used milk chocolate which was sweet enough)
• 1tsp vanilla essence (optional)

Melt the chocolate in a double boiler or the microwave.

Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.

Scrape the melted chocolate into the food processor with the tofu and continue blending, add maple syrup and vanilla and process until creamy.

Pour into individual serving glasses or one large bowl and refrigerate until set.

I finished mine off with a grating of white chocolate but it would be gorgeous with something like chocolate curls or fresh raspberries, strawberries or mandarin segments.

Gluten Free Brownie

I don’t suffer from gluten intolerance or coeliacs disease although my grandmother does so I know about all these special gluten free flours and the addition of ingredients such as xanthan gum into doughs when making breads and cakes. That’s all very well if you are gluten intolerant and use these ingredients on a regular basis but most people don’t have such ingredients lurking in the pantry. This recipe is an excellent stand-by if you happen to have a guest who is unable to consume gluten as it contains no unusual ingredients but normal things that most people will have in the pantry.

The original recipe stated a cooking time of 55mins but I found that that is really too much – check after 30mins and then keep an eye on it thereafter otherwise it will dry out and not be fudgey enough – I slightly overcooked mine and if I make this again will certainly reduce the cooking time.

Ingredients

• 150g butter
• 150g sugar
• 3 eggs, separated
• 1 tsp vanilla essence
• 150g dark chocolate
• 60g ground almonds
• 60g cornflour
• 75g roughly chopped walnuts (optional)

– Melt the chocolate in a double boiler or in the microwave. If using the microwave, keep checking and stirring at 15 second time intervals to ensure that the chocolate doesn’t overheat and burn.

– Melt the butter and sugar together in a large saucepan or a bowl in the microwave. Allow to cool a little before beating in the egg yolks and vanilla essence.

– Mix in the cornflour and ground almond and the walnuts if using.

– Mix in the cooled chocolate.

– In a ceramic bowl (not plastic) whisk the egg whites until they form soft peaks.

– Carefully fold the whisked egg white into the chocolate mixture.

– Grease a 7″ square pan, pour the batter in and bake at 180C/350F/Gas4 until a knife comes out of the centre clean. Recipe recommends 55mins but start checking from 30 mins.

Chocolate Soufflés with Melting Centres

I had a craving for something rich, chocolatey and altogether gooey yesterday so after a flick through my chocolate cookbook I thought these soufflés should hit the spot. Generally I don’t like to make soufflés due to all the egg whites required and I hate to waste the yolks but this recipe calls for 3 whole eggs only, so no guilt.

You freeze melted chocolate in an ice-cube tray and then place a cube into the centre of each soufflé before baking – when you break open the soufflé a pool of melted chocolate comes oozing out. Chocolate heaven!

I used Nestle Gold 70% cacao chocolate and we did find it a bit rich and not quite sweet enough. I think we’d have all preferred a centre of melted milk chocolate. It was pretty yummy though and despite all the steps, surprisingly easy and another bonus is that it is gluten free.

You will need:

• 150g dark chocolate
• 75g extra of dark chocolate
• 15g melted butter
• 2 tbsp cocoa powder
• 150ml double cream
• 3 eggs, separated
• pinch of cream of tartar
• 25g caster sugar

Yield: 8 servings

– Melt the 75g of chocolate and then fill 8 cubes of an ice-cube tray with the chocolate and freeze.

– Brush the insides of 8 ramekins or tea cups with the melted butter and then dust with about 1 tsp of the sifted cocoa powder. Place ramekins or cups in the fridge.

– Put the 150g chocolate, cream and cocoa powder into a fairly large saucepan and gently melt, stirring constantly. Allow to cool slightly before adding the 3 egg yolks and beating well.

– Place the egg whites and cream of tartar into a ceramic bowl (not plastic as plastic holds oil even after washing and this will prevent the whites from whisking up well) and whisk until stiff. Add the sugar and whisk further until shiny and stiff.

– Using a large metal spoon, fold the egg white into the chocolate mixture.

– Place a large baking sheet in the oven on 230°C/450°F/Gas8.

– Half fill the ramekins or cups with the chocolate soufflé mixture, place one of the cubes of frozen chocolate in the centre of each and then top with the remaining soufflé mixture.

– Run a knife around the edge of each dish to encourage an even rise.

– Place ramekins onto the baking sheet and bake for 8-10 mins until firm to the touch.

– Stand for 5-10 minutes before carefully turning out onto serving plates and serve with vanilla icecream or cream. If you prefer you can just serve them in the ramekins.