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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
8 mins
total:
2 hrs 8 mins
Yield:
Serves 8 (serving size: 1 mousse, 1 tablespoon whipped topping, and 3 raspberries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

206 calories; fat 11.5g; saturated fat 5.4g; mono fat 2.6g; poly fat 1.1g; protein 4.9g; carbohydrates 29g; fiber 3.2g; iron 1.5mg; sodium 4mg; calcium 24mg.
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