Chocolate Mousse
- 3/4 cup semisweet chocolate chips (melted)
- 1 package (12.3-ounce reduced-fat extra-firm tofu)
- 1/4 tsp salt
- 3 large egg whites
- 1/2 cup sugar
- 1/4 cup water
- Fat-Free whipped topping (thawed)
- optional
- Grated chocolate (optional)
- Directions.
- 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!
- 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 degrees. 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. Yield: 8 servings.
