Rocco DiSpirito's Silken Chocolate Mousse

Aired April 22, 2011


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 Foxs u-bet




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.




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