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Summer 2003 issue of Eating Well
Prep time: 30 minutes
Start to finish: 1 1/2 hours
To make ahead: The mousse will keep, covered, in the refrigerator for up to 2 days. The longer it chills, the denser it
gets.
12.3 ounce package silken tofu (1-1/2 cups)
3 ounces best-quality bittersweet chocolate, finely chopped
1/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 cup boiling water
1 teaspoon vanilla extract
1/2 teaspoon freshly grated orange zest
2/3 cup confectioners' sugar
2/3 cup chocolate wafer crumbs (3 ounces)
To make:
Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
Combine chocolate and cocoa in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted
and the mixture is smooth.
Stir in vanilla and orange zest. Mix in confectioners' sugar, a little at a time, until smooth. Add the chocolate mixture
to the processor; puree until smooth and well blended, scraping down the sides as needed.
Spoon about 2 teaspoons chocolate crumbs into each of 5 parfait glasses or dessert dishes. Add about 1/4 cup mousse, then
layer with another 2 teaspoons crumbs. Top with another 1/4 cup mousse and finish with a sprinkling of crumbs. Cover and refrigerate
for at least 1 hour.
To make wafer crumbs: Place wafers in a zippered plastic bag, seal and crush with a rolling pin. You can also use a food
processor but that is always more clean up than it is worth for me. I'm not a great lover of food processors when an good
mandoline and a hammer can do just as well [grin]
Makes 5 servings, about 1/2 cup each.
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