Tuesday, August 04, 2009

That's No Deer, that's a Soy Mousse!

Cooking for some dairy intolerant friends brings strange recipes to my kitchen, but this tofu-based mousse pie is pretty fricking amazing. My wife, self-described "dessert queen", named this one as a recipe that will soon be memorized. It's quite a bit better for you than mousse, as well, which is to be expected of something that doesn't have a cup or two of heavy cream in it.

1 (12-ounce) package semisweet chocolate chips
1 (12-ounce) package silken firm tofu
Splash vanilla extract
2 egg whites
Prepared chocolate cookie crust
Rasberries in syrup
Non-dairy whipped topping

Melt chocolate in microwave. Don't burn it! It's astonishingly easy to do. After about a minute and a half on medium power, open up the nuker to stir the chocolate every twenty seconds or so.

Blend tofu in food processor with vanilla until smooth. Blend melted chocolate into tofu mixture. Put back in bowl you melted the chocolate in, scrape sides of bowl to get the chocolate too stubborn to join the tofu in the food processor. Mustn't waste chocolate!

Beat egg whites until soft peaks form. Gently fold into the choco-tofu mixture. After it's folded in, pour into cookie crust. Refrigerate overnight.

Scoop out slices and top with raspberries and non-dairy topping.

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