when you like to bake as much as i do (which is a lot, it’s what i’m going to culinary school for!), dieting kind of sucks.
nope, let me rephrase that. it sucks a lot.
i don’t just like butter, i love it. i adore it. i’m enamored with it. butter is a thing of beauty.
unfortunately, it seems to be equally infatuated with my hips. so it goes.
we’re trying to be a bit healthier around these parts. exercising more, eating more veggies, and cutting down on sweets. we’re getting married this year, in seven short months (gulp). i want to look ravishing in my wedding dress, which means giving up things. like overly-indulgent, delicious desserts.
you see, i’m a big believer in dessert after dinner. it’s probably because growing up, we rarely, if ever had dessert on a regular basis. dessert was for special occasions, like birthdays, or my parents’ anniversary.
however, younger me quickly learned that was not the case in other households. whenever i’d eat dinner at friends’ homes, there was always cobbler or pie or at the very least, a bowl of ice cream after dinner was over.
not fair! younger me was miffed. gipped. jilted.
needless to say, i begged my parents to let me have dinner at friends’ homes quite often.
i really love the idea of ending each meal on a sweet note, but eating cake, cookies, pies, and ice cream all week long probably isn’t the smartest thing in the world to do.
especially when you’re trying to fit into a wedding dress, ya dig?
so what’s a girl with a sweet tooth to do? fruit is great, and often we blend ours up with a touch of greek yogurt and orange juice to make healthy, filling smoothies.
sometimes though, you just need to have chocolate.
and yes, chocolate qualifies as a need. it’s not a want. trust me on this.
you’d never know it, but this mexican hot chocolate mousse has a secret. it’s rich, delicious, and full of protein. it’s actually healthy?
don’t tell anyone, but it’s full of tofu.
yes, tofu. please don’t run away.
this mousse takes about five minutes to whip up, and after chilling out and firming up in the fridge for about an hour, it becomes lush and rich and decadent. the spiciness of the cinnamon and subtle heat from the cayenne pepper are a nice match for the bittersweet chocolate.
when i initially made this mousse, the background flavor was still too much like tofu, which i wasn’t crazy about. on my second testing of this recipe, i added coffee liqueur, which seemed to solve the problem nicely.
if you’d like to play up the spicier ingredients of this mousse, use cinnamon schnapps in place of coffee liqueur. that would be delicious!
this mousse is really rich, so a little goes a long way in terms of satisfying any chocolate cravings you might have. i make a batch at the beginning of the week, and between my fiance and i, it usually lasts us a full week. that’s a testament to how satisfying this mousse is, because we both love dessert, especially chocolate!
…which is why we’re dieting. funny how that came full circle, huh?
whether you’re trying to be healthier or you’re just looking for a simple, satisfying way to eat more protein while enjoying chocolate (who isn’t?), i insist you give this mexican hot chocolate mousse a try. it’s sweet, spicy, and really damn delicious.
in other news, i’m participating in the National Food Bloggers Bake Sale this coming saturday, may 14th at Cork & Olive in Lake Mary! myself and a plethora of wonderful bloggers will be selling delicious homemade treats to benefit Share our Strength, which aims to end childhood hunger in America. if you’re in the area, please stop by and pick up some sweets, it’s for a good cause!
hope to see you there!
mexican hot chocolate mousse
Yield: 4 servings
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 1 hour
you can easily make this recipe vegan by swapping out the heavy cream for soy milk!
one 12-ounce container silken tofu, drained
3/4 cup bittersweet chocolate chips
3-4 tablespoons heavy cream
2 tablespoons coffee liqueur
2 teaspoons ground cinnamon
4 tablespoons confectioners' sugar
pinch of kosher salt
scant pinch of cayenne pepper
in a microwave-safe bowl, melt chocolate in 30-second increments, stirring in between each heating. continue this until the chocolate is completely melted. set aside.
in the bowl of a food processor, or in a blender, add the drained tofu and pulse until smooth, about 2-3 minutes.
add the melted chocolate, heavy cream, coffee liqueur, ground cinnamon, salt and cayenne pepper.
pulse to combine well, about 30 seconds.
transfer to a bowl (or individual ramekins, if you prefer), and cover with plastic wrap, pressing the plastic to the surface of the mousse.
refrigerate for at least one hour, preferably 2-3 hours.
serve with freshly whipped cream, cinnamon, and chocolate shavings.
the mousse with keep in the fridge in an airtight container for one week.
adapted from martha stewart