Here is one of my wife’s best desserts. Nicole’s father was French, and he loved dessert. She has spent years working on a healthy version of this fantastic recipe. This recipe adapted from my latest book, The Better Brain Solution—(available where books are sold). Cautionary Note: avoid consuming multiple servings of this dessert as when xylitol is consumed in excess it can cause gastrointestinal distress. Alternatively, use maple syrup instead of xylitol.
Prep Time: 15 minutes
Chill Time: 1-24 hours
½ cup freshly brewed organic coffee (decaf or regular)
1/3 cup xylitol (alternatively to avoid xylitol, you can use ½ cup maple syrup)
1/8 tsp sea salt
4 ounces dark chocolate (aim for 80% cacao)
½ cup unprocessed, unsweetened cocoa powder
12 ounces organic silken (soft) tofu
3 tablespoons Grand Marnier (or brandy)
3 tablespoons grated organic orange zest
Heat the coffee, xylitol (or maple syrup), and salt in a saucepan, until gently bubbling.
Meanwhile, in a food processor, process the chocolate chips and cocoa until finely chopped, almost powdered. With the processor running, slowly and cautiously pour in the hot coffee mixture and process until the chocolate has melted. Turn off the processor.
Add the tofu, Grand Marnier, and 2 tablespoons of the orange zest and process until smooth. Pour the mixture into six serving containers. Garnish with the remaining orange zest. Chill in the refrigerator for at least 1 hour and up to 24 hours before serving.
This is not a good recipe for people that have intolerance to soy. And those that have thyroid issues.
Please read my recent article on should you eat soy or avoid it. Their is a myth that people with thyroid issues should avoid soy products. Published research does not support this idea. Please look at the references listed with my blog on soy foods.
However, if you are soy truly sensitive, then clearly you should avoid all soy products, and then I’d suggest you go with traditional chocolate mousse, which uses cream and eggs, or if you are also soy intolerant, then skip the idea of eating chocolate mousse and enjoy other foods instead.
I’ve been using monk fruit for sweetening, and it’s pretty good. Amazing in fact. I don’t like to keep xylitol in the house because it’s poisonous to my dogs. I don’t feed it to them on purpose, but sometimes leftovers find a way into the dog dish. Thanks for this recipe, it sounds easy and delicious!
I am not eating tofu anymore. What can I substitute instead.
Please read my recent article on should you eat soy or avoid it. If you are soy truly sensitive, then I’d suggest you go with traditional chocolate mousse, which uses cream and eggs, or if you are also dairy intolerant, skip the idea of eating chocolate mousse.
This is a great recipe, BUT I’m allergic to soy. Anything Nicole recommends as a substitute for the tofu? Would low fat yogurt work? Thanks!
If you have a true soy allergy, then yes, please avoid any soy products. You can always look up a standard chocolate mousse recipe, which uses cream and eggs. If you are both dairy and soy intolerant, then I’d give up on chocolate mouse and enjoy other foods instead.
Steven Masley, MD
Can you offer a substitute for those of us that do not eat soy products?
Please read my recent article on should you eat soy or avoid it. If you are soy truly sensitive, then I’d suggest you go with traditional chocolate mousse, which uses cream and eggs, or skip the idea of eating chocolate mousse.
This sounds delicious, except for the tofu. Is there anything that can be substituted for the tofu? I’m off soy totally. Almond meal?
The original recipe uses cream and eggs. I was trying to provide a dairy-free, egg-free version. If you are soy intolerant, then go with the original recipe and use xylitol in place of sugar.
If you are confused about whether you can eat soy products or not, please see my recent blog on this topic.
Steven Masley, MD