Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into the tofu mixture; gently fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 (6-ounce) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and grated chocolate, if desired.
Fooled my whole family with this recipe, no one believed it was light or had tofu. My nephew couldn't get enough of it. I did find it very filling, but I'll count this as positive since it stopped me from eating more than I should. I had layered it on top of a light brownie base to make a cake for a birthday, but the mousse itself would be good for anytime.
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