Fresh Berries with Chocolate “Mousse”
During the summer when local berries are bursting with flavor, I prefer to serve them “au natural” for a light and nutrient-rich dessert. One technique to make fruit-based desserts is to “reverse your proportions”. In the past, you may have had a bowl of ice cream topped with a few berries. The current approach is to make fruit the major ingredient, and to use the traditional dessert item like ice cream, as the garnish instead. Today’s dessert recipe demonstrates this concept with a generous serving of seasonal fruit topped with a dollop of chocolate mousse.
This “mousse” differs from a traditional recipe as it is prepared in a blender and it doesn’t call for heavy cream or eggs. The key ingredient is silken tofu, which has a soft consistency and blends smoothly into smoothies and puddings. The recipe calls for bittersweet chocolate (at least 60% cacao) that is higher in phytonutrients than milk chocolate.
2 oz bittersweet chocolate (at least 60% cacao)
½ cup silken tofu (about 3 oz drained)
¼ tsp vanilla extract
1 Tbsp water or milk (soy/almond/coconut), adjust depending on consistency
1 tsp sugar, optional
3 cups Fresh berries, any variety
To melt the chocolate, break into pieces and place in microwaveable dish. Heat at 50% power for 30 second intervals. Stir chocolate after each 30 second interval. Repeat until completely melted and smooth.
In a small blender container, combine melted chocolate, silken tofu, vanilla, water or milk and sugar, if using. Blend until smooth about 30 seconds; stopping the blender to scrape down the sides, as needed.
Rinse berries; pat dry with paper towel.
To Serve: place ½ cup of berries into 6 individual serving dishes. Top with about 1 Tbsp chocolate mousse. Garnish with a couple of berries, shaved chocolate, toasted coconut or slivered almonds.
Note: Mousse can be chilled before serving; it will thicken when chilled.
Molly Miles |