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Chocolate Mousse


  • ¾ cups semisweet chocolate chips, melted
  • 1 (12.3 oz) package reduced fat, extra-firm tofu
  • ¼ teaspoon salt
  • 3 large egg whites
  • ½ cup sugar
  • ¼ cup water
  • Grated chocolate (optional)
  • Fat-free whipped topping, thawed (optional)


  1. Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
  2. Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form.
  3. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238o.
  4. 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.
  5. Spoon ½ cup of mousse into each of 8 (6-oz) custard cups.
  6. Cover and chill for at least 4 hours.
  7. Garnish with whipped topping and grated chocolate, if desired.

Yield: 8 servings
Serving Size: ½ cup
Source: Cooking Light Magazine

Chocolate Mousse Nutrition Label


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