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04 Sep 09

Bittersweet Chocolate Mousse


  • Bittersweet Chocolate Mousse

    This mousse is so simple to prepare and so delicious—no one ever guesses that tofu is one of the primary ingredients. Experiment and use any favorite liqueur or spirit in place of the Kahlua: Grand Marnier, Irish Cream, Frangelico, Crème de Menthe, brandy and whiskey are just a few of the sumptuous options.

    1/2 cup sugar
    7 tablespoons unsweetened cocoa powder (not Dutch process)
    2 tablespoons Kahlua (coffee-flavored liqueur)
    1 teaspoon vanilla extract
    Pinch of salt
    2 12.3-ounce packages reduced-fat silken tofu, drained (e.g., Mori-Nu brand)
    3 ounces bittersweet chocolate, chopped

    Extra coca powder for sprinkling

    Combine the sugar, cocoa powder, liqueur, vanilla, salt and tofu in a blender or food processor. Process mixture until perfectly smooth.

    Place chopped chocolate in a small microwave-safe bowl. Microwave on HIGH 1 minute or until almost melted; remove from microwave and stir until smooth. Add chocolate to tofu mixture in blender or processor and process until smooth.

    Divide mousse evenly among six 6-ounce ramekins or decorative cups (e.g., cappuccino cups). Cover and chill at least 1 hour. Just before serving, sprinkle tops with cocoa powder. Makes 6 servings.
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