I’m back in the kitchen and it feels so good. Cooking is easy without measuring cups and spoons, but baking…not so much. I managed to survive by taste testing many different Swiss chocolate bars.
Which is also why I need to start baking again. But with a healthy twist. I have a wedding dress to fit into soon and just like every other girl in my position, I want to tone up for the occasion. I can’t handle the newest Paleo or Whole30 diets, since I simply don’t have the desire or willpower. But, I have strong beliefs in the power of good ‘ole calorie counting. Then I can still have my desserts and French fries, just in moderation.
And just in the knick of time, I saw a recipe for low-fat chocolate mousse. There is actually no baking involved, but it did require my measuring spoons. The thickening agent is none other than tofu. I’m not a huge tofu fan, but I figured if it’s hidden by chocolate, I could probably handle it. I debate between having small amounts of full fat dessert, or normal amounts of lowfat dessert, but ultimately, sometimes I want more than just two bites of chocolate.
I followed this recipe, and at first I thought it was a total bust. It was way thicker than a normal “mousse” (probably since Zurich only gave me one option of extra firm tofu) and it tasted like tofu mixed with chocolate. I was sad & mad because I was really excited about this healthy, protein packed treat, but instead I got a chocolately, thick tofu. I put them in the fridge and left for a few hours, and as I was walking to the train station I was swearing off these substitute desserts for good.
But then something magical happened. I came home that night and was going to throw the chocolatey tofu away, but before I did, I had one last taste and it was delicious. Knowing that the wine I just consumed could have been masking the tofu, I asked the ultimate critic. He said it tasted like brownie batter. Then I told him it had tofu and he was mad at me for making him eat it, even though he liked it. He also gets mad at the spinach I put in smoothies even though he can’t taste it. Did I mention I live with a 31 year old with the tastebuds of a 5 year old?
Anyways, these chocolate tofu things turned delicious once the flavors had time to meld together. But, the consistency was still a problem. I decided they would taste better in bite-sized form, so I rolled them into balls, and now, I can happily present to you my Skinny Chocolate Truffles!
Had enough of my drawn out healthy dessert dilemma? Well, go make yourself these. You won’t regret it!
Skinny Chocolate Truffles
- 6 ounces tofu, drained and sliced (firm tofu for truffles, softer for mousse)
- 3 ounces semi-sweet baking chocolate
- 2 tbsp granulated sugar
- 2 tbsp cocoa powder
- Extra cocoa powder for dipping
Blend the tofu in the blender until smooth.
Melt the baking chocolate and sugar in a double boiler on low heat. Once melted, pour the chocolate mixture and cocoa powder in the blender with the tofu. Pulse until fully blended.
Roll the mixture into 1 inch balls. Place the truffles into an airtight container and let sit in the refrigerator for at least an hour before eating (or else it will taste like tofu!).
Yields 16 truffles
Nutrition Facts: 49 Calories | 3g Fat | 5g Carbs | 2g Protein | 4g Sugar | 0g Sodium