I am still without gas i.e. without a working stove or oven. So sad.
And I miss things like roasting a chicken…
But boy, have I gotten creative with baking apples, my favorite seasonal winter treat, in the microwave! (Hint: use the baked potato setting.)
Still, roasting a whole branzino in a friend’s working oven – stuffed with ginger and scallions with a soy sauce glaze – was more fun that I remember it being. Fingers crossed service in our building gets restored in the next few weeks!
In the meantime, it’s still been a great week of eating and keeping warm with waffles, Valentine’s macaron treats from Laduree, and avocado toast topped with smoky chili flakes (thanks, Lyn!). 
Continuing the theme of cooking “cold,” I made a less indulgent take on an indulgent treat: chocolate mousse. Bittersweet, airy, and light. And so simple to whip up!
Tips: Perfect topped with some bourbon whipped cream or chocolate sauce.
Chocolate tofu mousse
(adapted from Mark Bittman)
You’ll need:
- 1/3 cup saffron simple syrup (you can infuse your simple syrup with something else too)
- 1 lb lite silken tofu
- 8 oz bittersweet chocolate chips
- 1 t vanilla bean paste
- 1/3 t ground cinnamon
- Optional: chocolate sauce and/or fresh whipped cream
1. Make the simple syrup first: combine 1/2 cup sugar with 1/2 cup water; add a few saffron threads, bring to a boil and reduce until sugar is dissolved, stirring occasionally. Cool slightly.
2. Melt the chocolate over medium-low heat in a double boiler.
3. Combine all the ingredients in a blender and blend until smooth, but only for about 10 seconds – do not over whip! Stop to scrape down the bowl and blend for another few seconds.
4. Divide among bowls or ramekins and cool in the fridge for at least 35-40minutes.
Top with whatever accompaniments and dip in your spoons.
The mousse looks so tempting right now! I’m suffering a serious sugar craving and trying to withstand, it ain’t easy! I hope you’re oven and stove are up running soon, in the meantime I’ll enjoy the great tips for cooking cold 🙂
haha I don’t do that well with withstanding cravings 🙂 Thank you, Anne!
How to turn a bad situation into something beautiful – stunning – amazing – totally yum 😉
Ah, thank you! I try 🙂
That looks wonderfully smooth and delicious 😀
And sooooo chocolatey!
Cheers
Choc Chip Uru
Very, very chocolatey, Uru! I loved it.
The mousse looks so luscious! Absolutely stunning!
Thank you so much!
I commend you on making such delicious meals without your stove and oven. I’m sure I would enjoy more than a few spoonfuls of your chocolate mousse. 🙂
Thank you, Karen! It’s so light and fluffy, it’s pretty deceptive as you (read: I!) eat spoonful after spoonful…
Avocado toast with chilli is one of my favourite things, ever! I love it. I’ve never eaten mousse with tofu in it before… interesting concept… but your images completely sell it to me! Sounds absolutely delicious. Thanks for the recipe, hope you get your gas restored soon!! I’d be lost without my oven! xx
If anyone could make tofu & chocolate look awesome, it’s you! I doubt anybody could tell the difference when looking at it. It surely looks so light and fluffy and totally creamy upon glance!
No doubt it tastes as good as it looks too.
You know, I always heard that this basic recipe was popular among vegans etc. but never considered trying it until recently.
The texture is really amazing, Alice! It really holds its volume and lightness.