Doesn't this look heavenly? I hear a little choir singing "ahhhhh" when I look at this sweet treat. We have a lot of special diets in our family so when a friend of mine who suffers from a milk intolerance shared her favorite chocolate cheesecake recipe with me many years ago, I was excited. This yummy cake has the consistency of a chocolate mousse so I changed the name to mousse cake.
Non-Dairy Mousse Cake
Ingredients:
*3 boxes of Mori Nu brand firm tofu (I get mine at Safeway)Ingredients:
*The same number of ounces of Semi sweet chocolate chips as your tofu. So, if you have 37 ounces of tofu--you will need the same number of ounces of chocolate chips. Do not substitute milk chocolate or the milk intolerant will not be able to eat it. Check your labels first and make sure there is no milk in it. Also, be sure your chocolate is high-quality chocolate.
*1 or 2 teaspoons of vanilla--your choice
*granola or your favorite gluten and milk free cookie
In your cheesecake/spring form pan, crush the granola or cookie and use a little bit of butter to make a bottom crust. You may need to bake it a little bit so it stiffens up.
Next, put your tofu in a bowl or mixer and mix it up.
Add two teaspoons of vanilla extract to the tofu.
While your tofu is in the mixer, start melting your chocolate. I do this by putting it all in a bowl and microwaving for 30 seconds at a time. Remove it from the microwave, stir it up and put it back in for another 30 seconds. Do this until the chocolate is melted and smooth.
Once the chocolate is completely melted, add it to the tofu. Mix on medium speed.
Next, put it in the cheesecake pan with your crust already in it. Place it in the refrigerator for a few hours until set.
To serve this, remove from the refrigerator and take a butter knife all around the edges. Slowly remove the side to the cheesecake/spring form pan. Slice and serve. You may want to put this back in the fridge once everyone has been served. It will get soft if you don't and it is not as easy to cut.
Serve with your favorite non dairy topping or just eat it plain.
Next, put your tofu in a bowl or mixer and mix it up.
Add two teaspoons of vanilla extract to the tofu.
While your tofu is in the mixer, start melting your chocolate. I do this by putting it all in a bowl and microwaving for 30 seconds at a time. Remove it from the microwave, stir it up and put it back in for another 30 seconds. Do this until the chocolate is melted and smooth.
Once the chocolate is completely melted, add it to the tofu. Mix on medium speed.
Next, put it in the cheesecake pan with your crust already in it. Place it in the refrigerator for a few hours until set.
To serve this, remove from the refrigerator and take a butter knife all around the edges. Slowly remove the side to the cheesecake/spring form pan. Slice and serve. You may want to put this back in the fridge once everyone has been served. It will get soft if you don't and it is not as easy to cut.
Serve with your favorite non dairy topping or just eat it plain.