A long, long time ago, my parents would take my sister, brother and me to hotel buffet lunches every Sunday. It was our thing and a much anticipated one too. There would be dazzling arrays of dishes to choose from, white clad waiting staff that were friendly to us little kids and of course, the best part were the rows of scrumptious desserts.
Back in the 80s, the most sophisticated dessert I'd ever seen and tasted was chocolate mousse. I was amazed at how it looked like ice cream, tasted like ice cream but yet wasn't ice cream and didn't melt. And the name! Mousse! I kept calling it a chocolate mouse and when Mum corrected me, my 7 year old mind conjured up images of an edible chocolate moose.
So I got all nostalgic and reminiscing about my childhood dessert when I saw this post (recipe included) for an easy chocolate soy mousse that didn't require a lot of fancy ingredients.
Get a bar of chocolate ... I choose to be naughty and got a few more than the recipe recommended just for that extra chocolaty taste.
And a block of soft tofu. Yes, people, I go organic where possible.
Break the bar(s) of chocolate into chunks and melt them over a pot of boiling water.
Blend the uncooked tofu with the melted chocolate, chill and serve.
Tadaaa, instant chocolate soy mousse!