Sunday, January 20, 2008

Recipe: The Darker the Chocolate, The Sweeter the Mousse

I got this from Food Network and tweeked it- You might want to use semi-sweet chocolate because the bittersweet is STRONG.
1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate
1/4 cup unsweetened cocoa powder
1/4 cup water 1 tablespoon brandy
1/2 cup sugar or Splenda
1 cup Fat Free Cool Whip
1 1/4 teaspoons shaved chocolate
In a blender or food processor, puree the tofu until it is smooth.
Put the chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan on LOW heat. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar/Splenda, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
Top each serving with a dollop of Cool Whip and a sprinkle of chocolate shavings and serve.
Yield: 5 servings
Optional- mix 1 tablespoon coffee liquer in when mixing chocolate and tofuPosted by Picasa

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