Nutella Tofu Mousse

I wanted to devote one blog to updating my friends and family about my life on the other side of the world, and have another devoted to fitness and food / good nutrition - two of the four passions in my life.

The other two passions? Friends and science. And unfortunately I have not been able to have them in my life recently because of my big move. However, working out and cooking helps!

I'll kick off my first post with one of my favorite desserts ...

Nutella Tofu Mousse

What you'll need:

• 1 block of tofu (firm tofu willl give you stiffer mousse, soft / silken tofu will be more of a pudding) 
• 1 Tbsp of Nutella (add more or less, depending on taste) 
• ~  2 Tbsp warm coconut milk (or you can use any other kind of milk - almond, soy, cow)

Directions:

Combine everything in the food processor or your Magic Bullet using the cross-blade, and blend until smooth. Put in a container, place in the refrigerator, and let it sit for at least 5 hours. I crushed pistachios and sprinkled them on top, and had a piece of 85% Lindt dark chocolate. Heavenly.

Notes:
 I found that the Nutella kept sticking to the side of the bullet, so I had to keep pushing it down on the side. I also boiled some water in a saucepan and turned the bullet upside down, and placed it in the water for a few seconds so it would warm up a bit and mesh together quicker. Did that a couple times.

 The mousse tasted delicious, and I didn't feel guilty eating it!

* Tofu contains phytic acid, which interferes with nutrient absorption. So eat in moderation! Here's a link to some more information about soy and tofu products. I've actually cut out tofu and soy milk from my diet, but I will make this for special occasions.