Rocco DiSpirito's Silken Chocolate Mousse

Aired on: April 22, 2011

This recipe was featured in Now Eat This! Diet by Rocco DiSpirito.

Ingredients

12 ounces silken tofu, such as Nasoya
2 ounces bittersweet (60%) chocolate plus additional for garnish
2 tablespoons unsweetened cocoa powder
2 tablespoons agave nectar
1/2 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 tablespoon sugar-free chocolate syrup, such as Fox’s u-bet

Yields:

Preparation

Cut the tofu into 1-inch pieces and place in a strainer so that the liquid drains out. Let sit for 10 minutes.

With a serrated knife, chop 2 ounces of the chocolate into small chunks. Place the chocolate in a microwave on high for 30 seconds. Stir the chocolate. If necessary, continue microwaving in 15-second increments until the chocolate has melted and is smooth.

In the bowl of a food processor, add the melted chocolate, tofu, cocoa powder, agave, espresso powder, vanilla and chocolate syrup. Blend until smooth, stopping once to scrape down the sides.

Transfer the mixture into 4 individual cups, and refrigerate. To serve, shave a small amount of chocolate on top of the cups with a vegetable peeler.