Chocolate Mousse

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Photo: Oxmoor House
This dessert is a hidden source of soy protein due to the addition of tofu. Silken tofu blends smoothly, giving the mousse a luscious texture.
Serves 8 (serving size: 1 mousse, 1 tablespoon whipped topping, and 3 raspberries)


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6 ounces bittersweet chocolate, finely chopped
1/2 cup sugar
2 tablespoons water
1 tablespoon brewed coffee
1/4 cup unsweetened cocoa
1/2 teaspoon vanilla extract
1 (16-ounce) package silken tofu
8 tablespoons frozen reduced-calorie whipped topping, thawed
3 ounces fresh raspberries


Hands-on: 8 Minutes
Total: 2 Hours, 8 Minutes

1. Combine first 4 ingredients in a small saucepan; cook over medium heat until mixture is smooth and creamy, stirring frequently. Add cocoa and vanilla; stir until blended.

2. Place chocolate mixture and tofu in a blender; process until blended. Pour mixture into each of 8 (4.5-ounce) ramekins or custard cups. Cover and chill at least 2 hours. Top each serving with whipped topping and raspberries.

Created date

October 2014

Nutritional Information

Calories 206
Fat 11.5 g
Satfat 5.4 g
Monofat 2.6 g
Polyfat 1.1 g
Protein 4.9 g
Carbohydrate 29 g
Fiber 3.2 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 4 mg
Calcium 24 mg