Chocolate mousse with the most secret of ingredients

Seriously though, if you want less than adventurous people to try this, don't tell them what's in it. It tastes so good and it's worth a little treachery to get your friends and family on board with TOFU chocolate mousse.

Here it is, dressed up with salted peanuts and pretzels. You don't need them to really enjoy
this mousse, but since I didn't have a pie crust, this was a good textural element.

My friend Marissa introduced this to me when she made it for Sarah, one of our friends who happens to have a milk allergy. Sarah loves chocolate, but it's hard to find chocolate desserts that aren't heavy on the butter or cream or milk. This recipe created by Alton Brown is a winner. You only need five ingredients to make the mousse and if you want to get fancy, you can pour it into a chocolate wafer or graham cracker crust.

I recommend using a blender to make this, just because I think it makes the mousse airier. This particular time, I used Meghan's KitchenAid mixer with the whisk attachment and it turned out great. I don't have any process photos, because this comes together so quickly.

I hope you'll try it, because it's awesome. Every person I've ever asked to identify the "secret ingredient" has always guessed Kahlua or coffee. Tofu was never even on their radar, so enjoy the look on people's faces when you fool them!

This was a really big bowl and there were only a few bites left after we all chowed down.

Tofu Chocolate Mousse
(serves 6-8)
Adapted from Alton Brown

Ingredients
1lb silken tofu, drained
12-15 oz chopped bittersweet, semi-sweet, or dark chocolate (that's on the sweeter side)
1/3 cup Kahlua or strong (cooled) coffee (Bailey's or Grand Marnier might be tasty too)
1-2 tbsp honey (use more honey if your chocolate is not as sweet)
1 tsp vanilla extract (use it or don't--if you're using liqueur, I think you can skip it)

Optional toppings: crushed peanuts, whipped cream, pretzels, vanilla wafers

Start by placing the tofu in the blender. Next, melt the chocolate over a double boiler, adding the coffee/Kahlua and vanilla as the chocolate begins to melt. You could also just melt it in the microwave (in short bursts, though, so it doesn't burn). When the chocolate is melted, pour it into the blender and add the honey.

Blend all the ingredients together until it looks and tastes like chocolate pudding. Since you're using silken tofu, it should blend really well. I've used firm tofu in a pinch, but it required more time in the blender.

If you're using a crust, pour it into the crust and set in the fridge to chill for at least an hour or two. Otherwise, just place in the serving bowl (or bowls) and chill in the fridge, covered, for an hour or two.