Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

Healthy Chocolate Mint “Creme Fraiche”/”Mousse”

EDIT: I’ve finally put my finger on the texture/taste of this dessert! It very closely resembles an avocado smoothie. So, if you’re looking for a healthier alternative to an avocado smoothie, you’ve found it ;)




I’m in a bit of a dilemma on this dessert. (I know, in the last post I said that the Cherry and Almond Cookies were going to be the last sweets post in a while but….) The original recipe called this a “mousse.” But if you recall back to the post about mousse, I have a strict definition for the word mousse. So, is this dessert a pudding?? Hmmm….I wouldn’t really call it a pudding either because it is not as thick as pudding usually is. It has the lightness of mousse without the bubbliness. I would say that the texture of this dessert is more along the lines of a very light Crème Fraîche, but WAY healthier because it uses….TOFU!

I know what you’re thinking… Gross! Tofu! Dessert?! I know. I know. Normally I probably would hesitate a bit before giving this dessert a try, but in an effort to eat healthier this year, I am trying all sorts of tofu dishes. This dessert tastes nothing like tofu (which tastes pretty close to nothing to begin with—I think the thing that weirds people out about tofu is the texture) and you wouldn’t even know that it is made with tofu if I didn’t tell you! Anyhow, the strong flavors of the Andes baking chips really stand out in the dessert enough for you to forget that you’re eating a dessert made of tofu.

This dessert is so simple to make! The hardest part was: 1) Measuring out the tofu using the BRAND NEW scale I just got! :D and/or 2) Melting the mint chocolate chips in a double broiler (due to my handicapped kitchen)

I hope that you will give this tasty and healthy dessert a try before dismissing it as gross ;)

I know, there are 2 of these that look similar… The hardest thing about editing these pictures is picking the best looking one! Well, I couldn’t pick, so lets make this into a game. Have a look at the 2 that are similar and try to figure out the differences between them ;)

EDIT: So, I’ve just eaten the last serving of this dessert and this is when I made a GREAT discovery! This is also good for those, who like Wasc, who are still skeptical about whether or not this should exist as a dessert DESPITE the long description above that I tirelessly labored over trying to convince you all that this is actually a delicious dessert. ;P 

So! My discovery—garnish/top the dessert off with a handful of fresh blueberries!!! This will give the already healthy dessert a burst of antioxidants! It’s like a super-healthy, yet really tasty dessert now! Well, actually, more like the blueberries counteract the the Andes chocolate chips. But this is a discussion for a later post—the theory of Chinese Food Therapy, the existence of yin and yang foods. The blueberries enhance the dessert, giving it a slightly tart and fruity taste.

-Erica

Healthy Chocolate Mint “Crème Fraîche”/”Mousse”

Makes 3-4 servings

Ingredients:

  • 10 oz silky tofu
  • 1/2 cup of Andes Crème de Menthe Baking Chips (can be found at Walmart)
  • Cocoa powder (to dust/garnish)
  • 1 tbsp reserve Andes Crème de Menthe Baking Chips (garnish)
  • Handful of blueberries to top (handful for each cup!)
  • Optional: Some mint leaves for garnish

Recipe:

  1. Puree tofu in blender.
  2. Melt Andes baking chips using a double broiler. 
    NOTE: In my handicapped kitchen, I put a pot of water to almost boiling, place the chocolate in a shatter-proof bowl and dip part of the bottom of the bowl into the hot water and stir the chocolate until it has completely melted. I have to set the bowl down and turn it often because it gets hot! :P
  3. Add melted chocolate into the blender with the tofu.
  4. Blend until fully mixed and smooth.
  5. Pour into dessert cups and chill in refrigerator for 1+ hours.
  6. Before serving, dust the tops with cocoa powder and sprinkle the reserve Andes baking chips over the dessert.
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