Question on Erika L's tofu chocolate mousse recipe
I found the post below from Erika L in a few threads so I hope it's ok to just copy it here... I made this two days ago and it is still a little soft. (I wouldn't call it runny anymore, but is still softer than what I was looking for.)
One thread .(http://chowhound.chow.com/topics/851818) even had a question about the thickness, but the advice was just to leave it in the frig longer to set. I think mine's as set as it's going to get.
1. I'm considering adding more melted chocolate to see if that will make the final product a little thicker. Is that likely to work?
2. I put in 1 Tablespoon of chocolate liqueur for extra flavoring. Is 1 T too much?
I've also made Alton Brown's Moo-Less Chocolate Pie, and it came out too thick for what I'm looking for.
Here's the recipe from Erika L:
Trust me on this one--it makes THE smoothest, richest, creamiest, chocolatiest mousse ever. I just put it on the table and don't tell anyone what's in it, and no one's ever guessed when I asked. I don't know your definition of fluffy but nothing in this recipe gets air whipped into it.
3/4 c sugar
3/4 c water
1 pound silken tofu
8 oz chocolate--dark, dark sweet, bittersweet, semisweet, milk, whatever
flavoring: vanilla; cinnamon; rum; whatever
Bring the sugar and water to a boil and stir til the sugar dissolves; cool.
Melt the chocolate and let it cool a bit.
In a blender (don't try this with a mixer), buzz the sugar syrup, chocolate, and tofu till smooth, scraping down the sides at least once. Pour it into a serving dish, individual dishes, a pie shell, whatever, and put in the fridge til cold
I pretty much stole this recipe from Mark Bittman and the finished product is soft. Extra chocolate never hurt anything, or anyone, so go for it and less us all know how it turned out. I'm sure you can make the simple syrup with less water, which will also thin out the finished product less, or try superfine or powdered sugar without first dissolving it in liquid. I doubt a tablespoon of liqueur will be too strong in an entire batch and might even try drizzling it directly on top of each serving, for a more direct flavor.
re: Erika L
Thanks for replying Erika L! I will try it again tomorrow (for my party on Saturday) and let you know how it comes out. Funny, I thought I would make a second batch and blend it in with the first batch, but DH decided that, since the first batch was called a "test", that meant it wouldn't be served on Saturday. So it is pretty much gone now.
re: Erika L
Well, I doubled the recipe but used less sugar and more chocolate. It came out great! Thicker than the first batch but not too thick. I still made the sugar syrup, but with only 3/4 cup water and 1-1/2 cups of sugar. Then 2 lbs of tofu and I used 16 oz of semi-sweet chocolate and 2 oz of unsweetened chocolate. (Originally I used 8 oz of bittersweet chocolate so I figured the 2 oz of unsweetened would balance the slightly sweeter semi-sweet.) Added 2 tablespoons of the chocolate liqueur. And I used my immersion blender to mix it up in the bowl, rather than transferring it into the regular blender.
I make something like this but never add sugar or water. My recipe calls for 2 cups semisweet chocolate chips (melted) and one 19-oz package (or thereabouts) silken tofu. If you want to use a better quality chocolate, use 12 oz. of whatever you like. If it's not sweet enough, add just enough icing sugar to adjust but with semisweet chocolate, I find it doesn't need anything. My recipe is thick enough to fill a pie shell or spoon into a serving dish.