I have never felt compelled to add a review on a recipe, till now. I tried the second recipe given here and the results were outstanding. I hand-squeezed my tofu a little, used 3 tsps of good Mexican vanilla, increased the chocolate pieces (Ghirardelli) to 8 oz and decreased the sugar (Splenda in my case) to 1/4 cup, as my husband and I generally like darker chocolate and less sweetness in our desserts.

The outcome was beyond belief. Even before adding the chocolate/butter mix, I couldn't leave it alone. By increasing the vanilla a bit more and using the original amount of sugar called for it would be an outstanding vanilla mousse. The addition of fruit pieces would work well with the vanilla base also. However, adding the chocolate turned it into pure heaven.

The consistency is smooth, thick and creamy. The chocolate taste is decadent. I made it as a surprise for my husband, who has been really good, although a bit reluctant, about going along with my attempts to finally go fully vegetarian. I just hope there's some left by the time he gets home from work. LOL

Thank you for this wonderful recipe.

I tried a delicious vanilla tofu mousse recently and had to try the chocolate. I tried the top recipe because I like the flavor of a good cocoa, I found it to be a bit too sweet but added a little salt to bring out the cocoa flavor and a bit of nutmeg to add another depth. Cinnamon is also good if you like a good South of the Border flavor. Thanks so much.

Oh my god!! This is sooooo goood!!!!