Silken Tofu Chocolate Mousse

Getting groceries, as you know, has been difficult recently due to COVID-19. I’m sure you can all relate to the struggles of ordering online, and I know I’m not the only one who has received something in an order that they didn’t quite expect.

In this case, that thing is tofu. When my mom placed our last grocery order, she thought she was getting firm tofu, but of course we ended up with six packages of the silken tofu and no idea what to do with it.

Luckily, we have the internet on our side. My mom and I searched for silken tofu recipes, but you would be surprised how few we could find! Eventually, we came across this recipe for silken tofu chocolate mousse. With no idea of what else to do, we decided to give it a shot. What’s to lose?

The recipe was incredibly simple. I don’t know if it’s technically mousse, considering it’s just blended tofu with chocolate and syrup, but it was actually better than I thought it would be. Not exactly like mousse, but that’s to be expected. The consistency was much more liquidy than that of mousse—definitely not as light and fluffy. However, my family enjoyed it regardless. My mom compared it to pudding. Slightly-melted chocolate ice cream was what it reminded me of.

We actually made this silken tofu mousse last Thursday, but with my dad working from home, there hasn’t been an opportunity to load the photos from my mom’s camera onto the computer.

Speaking of the photos, I wanted to mention that this was a dessert finished during daylight hours, so we were able to get some nice pictures! Aren’t you proud of me? Sure, it only took about five minutes to make, but that’s irrelevant. Anyway, our little photoshoot actually had to be quite frenzied, because the berries were sinking into the mousse! As I’ve mentioned previously, groceries have been hard to get—particularly fresh fruits. The recipe recommended that you garnish the mousse with fresh berries. We didn’t have any, of course, but were lucky enough to find some frozen berries in the freezer. Unfortunately, this meant that they melted into the mousse, creating little rings of berry juice around themselves. That’s something we’ll choose to ignore…

I suppose that in times like these, you just need to make the best of what you have!

Here’s the recipe, in case you’re interested:


Chocolate Mousse Cheesecake

A few months ago, my dad tried a layered mousse cheesecake at a restaurant and asked that I make something like it for his birthday. I found this recipe online and baked it for him yesterday (his birthday was actually the 4th, but we celebrated on Saturday instead). It has a chocolate cookie crust and a layer of cheesecake followed by a layer of chocolate mousse. Then, the whole thing is topped with chocolate ganache. The recipe itself wasn’t too challenging, but it took a while because the cake had to chill in the fridge between layers.

Let me just tell you, this turned out to be absolutely delicious. Not to mention gigantic. All four of us had a piece, and we still have over 3/4 of the cake left! The cake was wonderfully creamy, and the fluffy mousse went perfectly with it. I’ll definitely be making this again sometime.

You can find the recipe for yourself here: