Chocolate Mousse: It’s Heart-Healthy, Diabetes-Friendly and Gluten-Free
This delicious chocolate mousse rivals traditionally high-fat recipes. It replaces egg yolks and whipping cream with silky tofu, which is packed with heart-healthy soy protein.
- 8 oz bittersweet chocolate, chopped
- 12 oz light silken tofu
- 1/3 cup seedless raspberry fruit spread
- 2 Tbsp orange juice
- 2 Tbsp Triple Sec (or 2 more Tbsp orange juice)
- 1 Tbsp vanilla
- 1/2 cup fat-free whipped topping for garnish, if desired
- 1/2 oz shaved dark chocolate for garnish, if desired
In a microwave-safe bowl, microwave chocolate on high for 20 seconds. Stir, and continue to microwave at 10-second intervals until melted.
In a food processor or blender, purée tofu until creamy, about 30 seconds, scraping sides as needed. Add all remaining ingredients except the chocolate and purée until smooth. Add melted chocolate and purée until well blended, scraping sides as needed. Chill for at least 2 hours or until mousse has reached desired consistency. Mousse gets thicker as chilled.
Top with a small dollop of whipped cream and dark chocolate shavings, if desired.
Yield: 10 servings
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010