Chocolate Mousse (Tofu)

Chocolate Mousse (Tofu)

Chocolate Mousse can be healthy and rich. Try this recipe as no one will be able to tell what the secret ingredient is!

Sometimes you want a decadent dessert without all of the fat and calories. Maybe you have cholesterol issues, maybe you are a diabetic or maybe you are a vegetarian. This dessert recipe works for all of them. It is rich. It is decadent. It is vegetarian. It has no added sugar and no added fat. It is quick and easy. What more could you want?

Most recipes for chocolate mousse require eggs and cream which add fat and cholesterol. In this recipe, not only is the recipe quicker to make, but a block of tofu replaces the cream and eggs in this recipe. This makes the chocolate mousse recipe healthier for people with heart problems and cholesterol issues.

Sugar is also used in traditional recipes. Here, agave nectar is used. Agave nectar is a natural sugar available at Natural Food stores. It is fructose and is ranked really low on the Glycemic Index, therefore a plus for diabetics. Agave nectar ranks 27 on the glycemic index, whereas sugar ranks at 92. And to anyone who does not understand the Glycemic Index, the lower the better!

The coffee and the vanilla add extra flavor that helps add to the richness of this dish. Decaffeinated coffee can be used, as well as espresso! If for some reason, coffee is just not your flavor, you can substitute the coffee for another extract like orange, raspberry or strawberry. Another idea is to puree a compatible fruit to 1/4 cup and use in place of the coffee.

For the chocolate chips...Vegans. please use appropriate chocolate chips at the natural food store. Otherwise, most chocolate chips contain some sort of dairy product. The microwave can usually melt these quick enough. Heat at 30 second intervals. Mix in between heating. The chocolate chips should be melted in about 90 seconds.

Yields: 6 servings


1 block silken firm tofu (12 ounces)
2 Tablespoons strong coffee or espresso
1 Tablespoon agave nectar
2 teaspoons vanilla extract
1 (16-ounce) bag of semi-sweet chocolate chips


In a blender, blend tofu, coffee, agave nectar and vanilla in a bowl until smooth.
Melt chocolate chips in a double boiler.
Combine together until smooth.
Pour into individual cups and chill for a minimum of 2 hours.

Posted by LuAnn
This recipe can be made up to 3 day in advance.

From Chocolate Mousse - Healthy and Rich © Jennifer Wickes


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