Stress no more! A colleague and friend of The Soyfoods Council, Gail Bellamy, developed this recipe for a group she was entertaining.
Gail reported it was a huge hit, in fact, guests wanted to lick the liqueur glasses clean! If you don’t want to use Bailey’s, feel free to use another flavoring such as vanilla. The salted caramel chips are heavenly…what a great idea!
Entertaining for the holidays should be fun. This is the time of the year to truly enjoy family and friends, not be in the kitchen for hours on end.
So take a lead from Gail and serve this fabulous dessert for the next special meals you are creating.
Sea Salt Carmel Tofu Mousse
1-(12.3-oz.) package firm silken tofu, drained
1Tablespoon Bailey’s Original Irish Cream
1-10-ounce package Hershey’s Sea Salt Caramel Baking Chips
Carmel or Brandy sauce
Whipped Cream for garnish
In a food processor, add tofu and liqueur; mix until smooth.
In a microwave-safe bowl, melt the baking chips. Be careful not to burn (30 seconds on high, continue until melted). When chips are melted, stir them thoroughly. Add to tofu mixture in food processor. Continue to process until mixture is smooth and uniform in color.
Spoon the mousse into individual liqueur glasses or small cups, refrigerate until serving.
To serve, drizzle caramel or brandy sauce over the mousse if desired, and top with a dollop of whipped cream.
Yield: 8-1/2 cup servings