Chocolate Mousse

Photo: Oxmoor House

Even our food staff was surprised when they tasted this sinfully delicious dessert. The best part - it contains two ingredients most women want more of: soy and chocolate!

Yield: 8 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 34%
  • Fat: 5.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.2g
  • Carbohydrate: 22.5g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 134mg
  • Calcium: 26mg

Ingredients

  • 3/4 cup semisweet chocolate chips, melted
  • 1 (12.3-ounce) package reduced-fat extra-firm tofu
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 1/2 cup sugar
  • 1/4 cup water
  • Fat-free whipped topping, thawed (optional)
  • Grated chocolate (optional)

Preparation

  1. Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
  2. 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.
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