INGRÉDIENTS:
Tu aimes le chocolat ? Tu veux changer un peu de la mousse au chocolat classique tout en restant dans le plaisir ? Cette recette est pour toi ! Ce dessert allie onctuosité et légèreté, avec une touche de surprise : le tofu. Et non, ne grimace pas tout de suite… Ce n’est ni une mousse “bizarre”, ni un dessert “healthy triste”. C’est simplement une mousse ultra légère, crémeuse, facile à digérer… et bluffante.
C’est l’idéal quand on veut faire plaisir sans trop culpabiliser, ou quand on a un tofu soyeux qui traîne dans le frigo. Et si tu ne dis rien, personne ne devinera ce qu’il y a dedans. Promis.
Ingrédients pour 4 à 5 verrines.
- 200 g de chocolat pâtissier (noir ou au lait, selon ton goût)
- 100 g de tofu (de préférence soyeux, mais le tofu ferme fonctionne aussi avec un bon mixage)
- 3 œufs de basse-cour (baladeh – pour une touche rustique et savoureuse)
- 50 g de sucre (ajuste selon ton chocolat)
Préparation pas à pas.
1. Séparer les œufs
Commence par séparer les blancs des jaunes. Place les blancs dans un saladier bien propre (important pour bien les monter plus tard), et les jaunes dans un autre.
2. Créer une crème onctueuse
Ajoute le sucre aux jaunes d’œufs et fouette vigoureusement jusqu’à ce que le mélange devienne pâle et mousseux. C’est le début de la gourmandise.
3. Ajouter le tofu
Incorpore le tofu à cette crème. Tu peux utiliser un mixeur ou un fouet manuel. Le mélange doit être lisse, homogène, sans morceaux.
4. Faire fondre le chocolat
Fais fondre le chocolat au bain-marie ou doucement au micro-ondes. Verse-le encore tiède dans le mélange tofu/crème. Remue jusqu’à obtention d’un joli ruban chocolaté.
5. Monter les blancs
Avec une pincée de sel, monte les blancs en neige bien fermes. Prends ton temps : ils doivent former des pics bien nets.
6. Incorporer sans casser
Incorpore délicatement les blancs au mélange chocolaté, en plusieurs fois, avec une spatule ou une cuillère en bois. L’objectif : ne pas casser les blancs, pour garder une mousse légère et aérienne.
Le dressage de la Mousse au chocolat.
Répartis ta mousse dans des verrines, des petits bols ou même des coquilles d’œufs vides pour un effet bluffant ! Laisse reposer au réfrigérateur pendant au moins 2 heures. L’idéal ? Une nuit complète : elle sera encore plus ferme et savoureuse.
Astuces et variantes.
- Tu peux ajouter un peu d’extrait de vanille ou une pincée de piment doux pour relever le chocolat.
- Pour une texture plus rustique, ajoute des éclats de noisettes, des pépites de chocolat, ou même des framboises fraîches au fond des verrines.
- Envie d’un côté croquant ? Verse un peu de chocolat fondu entre deux couches de mousse. En refroidissant, il formera un disque craquant très agréable.
Une mousse au chocolat qui fait parler.
Ce dessert a quelque chose de magique. Léger mais intense, simple mais raffiné, il plaît aux enfants comme aux adultes. Et en prime, c’est une jolie façon de faire manger du tofu à ceux qui disent ne pas aimer ça. Testé et approuvé !
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