Dark Chocolate Mousse

1. 1

   In a blender or food processor, puree the tofu until it is smooth.

2. 2

   Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water.

3. 3

   Stir frequently, until melted and smooth.

4. 4

   Remove from heat.

5. 5

   Mix in 1/2 cup of sugar, a little at a time, until smooth.

6. 6

   Add the chocolate mixture to the tofu and puree until smooth and well blended.

7. 7

   Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

8. 8

   Whip the cream with a beater.

9. 9

   When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping.

10. 10

    Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

11. 11

    Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)

* Per serving · 4 servings · Values may vary.

No additional tips available.