Chocolate Mousse with Raspberry Compote

Ingredients


For Chocolate Mousse

12 Oz - of Silken Tofu (I use organic)
3 Ounces - Bittersweet Chocolate chips
1/4 Cup - Unsweetened cocoa powder
1/4 Cup - Water
1/2 Cup - Cane Sugar
1/4 Cup - Heavy Cream
1 tsp - RUM or Brandy Flavor - Optional

Whipped Cream to Serve (make it yourself, or get a cannister from the store)

For Raspberry Compote

12 oz - Fresh Raspberries
2 Tbsp - Sugar
1 Tbsp Water


Ramekins - 5 to Serve

Procedure

Chocolate Mousse - using High power Blenders Such as Blendtec or Vitamix

1) Add all the chocolate Mousse ingredients, except the Tofu to the blender jar. Bled at Soup setting on High speed for 2 sets of 5 Seconds. You should have piping hot Ganache.

2) Drain the Silken tofu and add it to the ganache mix. Blend well. Pour into Ramekins and set in refrigerator (atleast 4 Hrs)


Chocolate Mousse - Using Double Boiler

1) Mix all ingredient except the Tofu in a sauce pan. Set it in a double boiler (another pan with water, avoiding direct heat),  stirring occasionally. Once you have a smooth glossy mixture, you have your ganache ready.

2) Drain the Silken tofu and add it to the ganache mix. Blend well in a blender. Pour into Ramekins and set in refrigerator (atleast 4 Hrs)

For the Compote

Add all the compote ingredients to a Sauce pan, let it simmer down until you have a semi-solid syrupy mixture. If the fruits have enough sugar, such as blue berries, cherries  or apples, you can completely avoid the Sugar.

Chill the Mixture

To Serve - Add compote and whipped cream atop the chocolate mousse in the Ramekins. Eat-up and enjoy!