When my nephew Andres was younger, he used to pronounce chocolate with a crazy drawl…as in “Mmmmm…chawklet!” Too cute.

I made these cups for tonight’s Movie Night hosted by our pals, Rob and Shara. Shara’s making a veggie chili, and Lindsay and Chad are bringing cornbread, so it was up to me to provide dessert. I decided it was time to bust out the chocolate.

I first made this years ago, as a treat for my husband’s coworkers (what was I thinking?!). I don’t think I’ve made it since then. I couldn’t remember where I found the recipe, so I just did what I thought would taste good, and…what can I say? It tastes good! (You won’t believe how easy this recipe is.)

Note: Don’t tell anyone it has tofu. They’ll never know.

Chocolate Mousse in Dark Chocolate Cups

  • 8 small balloons
  • 1 1/2 bags (or 1 bag plus 1 1/2 cups) semi-sweet chocolate chips (I use Guittard…it’s my hands-down favorite), divided
  • 1 (12.3-ounce) package silken tofu (preferably Morinu brand)
  • 1 teaspoon vanilla extract

Inflate the balloons until they are about 4 or 5 inches across. Line a large baking sheet with parchment paper.

Melt 1 1/2 cups of the chocolate chips in the microwave in 15-second intervals, stopping to stir and check the consistency. Be sure not to overheat it, or it will clump up. Alternatively, you could get fancy and use a double-boiler. Use a small bowl, just big enough to accomodate the balloons.

Dip the bottoms of the balloons in the chocolate, swirling around to coat evenly. Place the balloons on the parchment paper. You may need to drop a bit of melted chocolate on the paper first to hold the balloons upright. Refrigerate for 30 to 45 minutes, or until the chocolate has hardened. Pinch the top of the balloon (near the tie), and make a small hole to deflate it. Let the air out slowly…if you do it too quickly, the chocolate might break. Carefully peel the balloons away from the chocolate. Use any leftover melted chocolate to fix any holes in the bowls.

Melt the remaining bag of chocolate chips in the microwave, and stir until smooth. Puree the tofu in the food processor until smooth, then add the melted chocolate and vanilla. Puree until chocolate is smooth and thoroughly incorporated. Spoon the mousse into the cups and refrigerate until serving time. Easy peasy!

Makes 8 servings.

Source: poco-cocoa.

6 responses to “Chawklet”

  1. I swear that is one of the stranger recipes I’ve ever heard of! I never thought I’d see a recipe that called for balloons! LOL. 🙂

  2. now I am craving chocolate. Ek! So, is that totally vegan? I am still very confused on vegan chocolates so I am staying totally away from them. Now is Dark chocolate vegan? It doesn’t have milk in it. I am trying to find good popular products because around here there isn’t much to choose from for alternatives and health foods. Let me know.

  3. As someone who actually got to eat this, I would like to warn others that this is not chocolate….it’s CRACK!!!

  4. Beth, it’s strange but delicious! Harmonia, I used regular chocolate chips for this, so it’s not vegan. I haven’t really tried the vegan chips out there, but as long as they still melt well, I’m sure they’d work fine! And Lindsay’s right, this stuff is addictive.

  5. Looks yummy. I love the balloon idea.

  6. As another person who got to eat this, all I can say is POCO COCOA ROCKS!!! hooo-ah!

Leave a Reply

Your email address will not be published. Required fields are marked *