Light Chocolate Mousse

1. 1

   Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 2 minutes.

2. 2

   Stir well to melt all the chocolate.

3. 3

   Place the tofu, chocolate, 1/3 cup of the agave nectar, and the vanilla extract in a food processor.

4. 4

   Blend until very smooth and there are no pieces of tofu left.

5. 5

   This will take several minutes.

6. 6

   Using an electric mixer, beat the egg whites with the salt at medium speed until soft peaks form, about 1 to 2 minutes.

7. 7

   Bring the remaining 1/3 cup agave nectar to a rolling boil in a small saucepan.

8. 8

   Slowly pour the hot agave nectar syrup into the egg whites and beat on high speed until stiff and glossy, but not dry.

9. 9

   Gently fold a quarter of the meringue into the tofu mixture, then fold in the rest until no whites are visible.

10. 10

    Spoon into individual 8-ounce glasses or cups and chill for 3 hours or more.

11. 11

    The mousse is delicious garnished with fresh raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.