She Bakes: Chocolate {Tofu} Mousse

Chocolate mousse has to be one of my favorite desserts. It is so simple & light, and so very delicious; however, like most desserts it is not the most healthy snack.

During our weekly Trader Joe's trip, Joe tried a sample of Chocolate Mousse made with silken tofu, and determined we had to make it! 

Ingredients:

{2} 11 oz packages Silken Tofu

{1} package of Chocolate Chips

{1/4} cup of warmed milk

A pinch of Salt

A pinch of Nutmeg

Method:

Melt chocolate chips using a double broiler. While you're melting the chocolate, warm the milk. 

Using a hand or stand mixer, combine melted chocolate and milk with the tofu, salt, & nutmeg. Mix using the whisk attachment until desired consistency is achieved. 

Voila. You're done. This is the perfect little sweet treat when you are watching your waistline, but are like me and have. to have. something. sweet. 

Enjoy!

Bourbon Marshmallow & Bacon S'Mores

Homemade marshmallows have to be one of my favorite things to make. They seem so decadent, but are really very simple. These Bourbon Marshmallows were ridiculously good, and I'm pretty sure you shouldn't eat too many and drive. S'mores are a beautiful dessert that recall memories of camping, the smell of a  bonfire, and perhaps the innocence of childhood. It's the perfect dessert. As if the bourbon wasn't enough to make these s'mores AWESOME, we put bacon on them. Woah. The bacon craze has been full swing for some time now, but if your still not jumping on the bandwagon this is the perfect starter dessert.

Bourbon Marshmallows:

Adapted from How Sweet it Is

3 1/2 envelopes unflavored gelatin

1/2 cup cold bourbon

1/2 cup cold water

2 cups sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 egg whites

1 tablespoon vanilla extract

Method:

Oil a 9 x 13 baking pan and coat with powdered sugar. 

With an electric mixer mix water and gelatin on low using the whisk attachment. Let the water & gelatin sit while you heat the sugar mixture.

In a medium pot combine sugar, bourbon, syrup and salt. Heat over low heat and whisk until sugar is dissolved. (About 3-5 Minutes) Turn heat up to medium and let sugar come to a boil. Allow the mixture to boil for 8-12 minutes, until it reaches 240 degrees F. 

Once the mixture reaches 240 degrees F, take off heat and gently pour into the gelatin mixture with the mixer on low. Turn the mixer to high and beat for 6-8 minutes. 

Use a separate bowl to beat the egg whites. If you don't have a hand mixer, clean the whisk attachment before whipping the egg whites. Once stiff peaks form add the egg whites and vanilla to the sugar/gelatin mixture and beat until just combined. 

Pour marshmallow mix into the pan. It will be very sticky and you will need a spatula that has been sprayed with non stick spray to smooth the marshmallow top. Dust powdered sugar on top and let sit between 3-5 hours, until firm. Once firm, turn the pan upside down (you may have to loosen the edges). Cut the marshmallows in whatever shape and size you like. 

Mmmhmm. I may have to make these again this weekend, gosh they were good.

She Bakes

Dark Chocolate Tart with Toasted Almonds & Sea Salt 

Adapted from Bon Appetit 

Crust:

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

Pinch of salt

1/4cup plus 1 TBsp. powdered sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 large egg yolk

3/4 teaspoon vanilla extract

Filling and Garnish:

3 ounces bittersweet chocolate (I used 72%)

3 ounces semi-sweet chocolate, chopped

3/4 heavy cream

2 ounces almonds, chopped and toasted

1 teaspoon sea salt

Preparation:

Crust:

Whisk flour, cocoa powder, and salt in a small bowl. Pulse powdered sugar and butter in a food processor until smooth. Add yolk and vanilla; pulse to mix well. Add dry ingredients and pulse just to blend. Gather dough into a ball, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour or up to 3 days.

Spray 4.75 inch tart pans with nonstick spray. Roll out dough between 2 sheets of parchment paper to 1/8" thickness. Peel off top sheet of paper. Cut dough into rounds. Gather scraps; repeat until all dough is used. Transfer rounds to tart pans, pressing gently onto bottom and up sides of cup. Chill for 30 minutes.

Preheat oven to 325°. Bake tart shells until slightly puffed and firm to touch, 12–15 minutes. Let cool completely in pan on a wire rack.

Filling and Garnish:

Place both chocolates in a medium bowl. Bring cream to a simmer in a small saucepan. Pour cream over chocolate; stir until melted and smooth. Let ganache cool to room temperature. 

Spoon ganache into tart pans and sprinkle garnish on top. 

This was a huge hit! My mister even said "this might be the best thing you've ever made." Woah! It takes a little patience, but is so worth the wait. Also, you could definitely use this recipe for a normal 9 inch tart pan.

Joyeux cuisson!

PS- it's also pretty simple.