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Chocolate Mousse

Photo: Oxmoor House
Hands-on time 8 mins
Total time 2 hrs, 8 mins
Yield Serves 8 (serving size: 1 mousse, 1 tablespoon whipped topping, and 3 raspberries)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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 (5-ounce) ramekins or custard cups. Cover and chill at least 2 hours. Top each serving with whipped topping and raspberries.

Gluten-Free Baking