Mousse au chocolat

Source :

Notes : J’utilise du chocolat à 55 % ou un mélange de 55 et 72%.  Le chocolat au lait est trop sucré.

La préparation peut se congeler dans des moules à sucettes glacées.

Je fais la mousse sans la garniture de fraises.


Chocolate mousse

  • 8 ounces silken tofu, room temperature (300g)
  • 8 ounces bittersweet chocolate, chopped (300g)
  • 1 tablespoon vanilla extract

Honey Mint Strawberries

  • 1 cup fresh strawberries, cleaned, hulled and quartered
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons honey


Chocolate Mousse

  1. Melt chocolate in a bowl set over a pot of simmering water.
  2. Puree the tofu in a food processor until smooth.
  3. Add the melted chocolate and vanilla and puree again until the mixture is very smooth.
  4. Pour into four serving dishes and chill until ready to serve.
  5. Top with Honey Mint Strawberries.

Honey Mint Strawberries

  1. Stir together and spoon onto Chocolate Mousse just before serving. Yield: 1 cup

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