New American Plate Challenge

Chocolate with Blueberry Tofu Mousse and Sesame Seed Crunch

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Weekly Recipe
Serves 8

This chocolate mousse was developed by high school student Shameer Griffin and won second place in our C-CAP Healthy Dessert Contest. Dark chocolate is rich in flavonoids, a group of phytochemicals that act as antioxidants. It makes the perfect complement to blueberries which are packed with phytochemicals anthocyanins, ellagic acid and resveratrol.


Ingredients

  • 1/4 Cup
    water
  • 1/4 Cup
    sugar
  • 2 Tablespoons
    honey
  • 1/2 Cup
    sesame seeds, raw, untoasted
  • 1/8 Teaspoon
    salt
  • 1/2 Cup
    almond milk, unsweetened
  • 8 Ounces
    dark or bittersweet chocolate chips
  • 1/2 Teaspoon
    vanilla extract
  • 16 Ounces
    silken tofu, drained and cut into cubes
  • 10 Ounces
    blueberries, fresh or frozen
  • 1/3 Cup
    water
  • 2 Tablespoons
    brown sugar
  • 2 Tablespoons
    sugar
  • 1/8 Teaspoon
    salt

Instructions

  1. Sesame Crunch
    Place all ingredients into non-stick pan and heat over medium heat, stirring while mixture gently boils until entire mixture is amber in color, and most of liquid is absorbed. Transfer to sheet pan lined with lightly sprayed parchment paper. Cool completely; cut into pieces.

  2. Chocolate Mousse
    Place almond milk in small saucepan and bring just to boil. Stir in chocolate chips until melted completely. Stir in vanilla. Transfer to blender; add tofu cubes and puree until smooth. Spoon into 8 individual molds or ceramic dish. Refrigerate until firm, about 1 hour.

  3. Blueberry Mousse
    Combine blueberries, water and brown sugar in saucepan and bring to boil. Reduce to simmer and cook for 8 minutes. Drain blueberries and reserve liquid. Transfer blueberries to blender. Add tofu, sugar, lemon juice and salt; puree completely. Spoon over cooled chocolate mo usse and return molds or pan to refrigerator. Transfer reserved blueberry juice back to saucepan. Bring to boil, simmer over low heat for 10 minutes to thicken. Set aside.

  4. Unmold or spoon into 8 parfait cups. Drizzle blueberry sauce over top and decorate with sesame crunch.

Nutrition: Per serving: 280 calories, 14 fat, (6 g sat fat), 40 g carbohydrate, 6 g protein 4 g fiber, 100 mg sodium

Reviews

  1. Kathy Stone

    ()

    What could we use in place of the 1/4 cup sugar in the recipe? Trying to cut down on sugar intake. Thank you!

    • Angela Hummel

      ()

      Hi Kathy,

      Thank you for your question.  The 1/4 cup sugar is used to make the sesame seed crunch garnish for the mousse.  The sugar is needed to harden the recipe into caramel.  One serving of the sesame seed crunch contains 1/2 tablespoon of sugar.  Consider cutting the sesame seed crunch recipe in half and making a smaller portion or making the mousse alone and topping with roasted sesame seeds or crushed nuts.  

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