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Chocolate Mousse

Yield 8 servings


  • 3/4 cup semisweet chocolate chips, melted {Check for Gluten}
  • 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
  • Frozen fat-free whipped topping, thawed (optional)
  • Grated chocolate (optional) {Check for Gluten}

Nutrition Information

  • calories 147
  • fat 5.6 g
  • satfat 3.3 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 5.2 g
  • carbohydrate 22.5 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 134 mg
  • calcium 26 mg

How to Make It

  1. Place chocolate chips 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 1/4 cup 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 white mixture, 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 at least 4 hours. Garnish with whipped topping and grated chocolate, if desired.

Cook's Notes

Tofu is the key to making this dessert light and creamy, but you won't be able to taste it. Be sure to use plain tofu for the best results.

Cooking Light Gluten-Free Cookbook