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Dessert

Dark Chocolate Mousse

A mousse made with tofu, cocoa, carob, sugar, and soy milk.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Tofu and soy milk share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Dark Chocolate Mousse

six individual dessert bowls

Ingredients

Directions

  1. Combine all the ingredients in a blender or food processor and purée until creamy.

  2. Pour the mousse into six individual dessert bowls and chill.

Nutrition, whole recipe (rough)

429Calories
17 gProtein
22 gFat
44 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Soy Milk1 cup (244ml) whole149
Tofu100g firm76
Sugar1 tbsp (12.5g) granulated49
Carobnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tofu + soy milktop 1% of all pairs
    Smell alikestrong
    Cooked together47 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Carob + soy milktop 10% of all pairs
    Smell alikestrong
    Cooked together6 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Tofu + carobtop 12% of all pairs
    Smell alikestrong
    Cooked together5 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Cocoa powder + soy milktop 13% of all pairs
    Smell alikemoderate
    Cooked together25 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Cocoa powder + sugartop 14% of all pairs
    Smell alikemoderate
    Cooked together2,920 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soft tofu
Provides a smooth, creamy base and body for the mousse without added fat.
Cocoa powder
Supplies the chocolate flavour and deep brown colour.
Granulated sugar
Adds sweetness and balances the bitterness of the cocoa.
Soy milk
Thins the blend so it purées smoothly and adds moisture.

The step that matters

Purée until completely smooth. Tofu and cocoa can leave grainy specks if not blended long enough. A fully smooth purée gives the silky, airy texture a mousse needs, so keep blending until no lumps or grit remain.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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