Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
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 238o.
Pour the hot sugar syrup in a thin stream over the egg whites, beating at high speed. Gently stir one-fourth of meringue into the tofu mixture; gently fold in the remaining meringue.
Spoon ½ cup of mousse into each of 8 (6-oz) custard cups.
Cover and chill for at least 4 hours.
Garnish with whipped topping and grated chocolate, if desired.
Yield: 8 servings Serving Size: ½ cup Source: Cooking Light Magazine
