You would never know this healthy version of mousse is not full of heavy cream and egg yolks. However, it is obvious in how it makes your body feel. This mousse is a real surprise, and will satisfy even the most hard core chocolate mousse lovers.
Melt chocolate and sugar together in a double boiler stirring constantly.
Puree in blender chocolate, sugar and tofu. You have to stop once in awhile to scrape the sides of the blender with a rubber spatula. Transfer chocolate mixture to a bowl scraping blender well to get it all.
Beat egg whites to a semi stiff peak in a separate bowl. With a rubber spatula, fold egg whites into chocolate, tofu puree 1/3 amount at a time. Be careful not to over mix. Refrigerate for about 8 hours for best flavor and texture.
Healthy Cooking Tips:
Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and lift it back out. They will have a somewhat smooth texture and be firm. If you over beat them they will start to look grainy. It is important to be very gentle when folding in the whites. Fold in 1/3 of the egg whites at a time just until it is incorporated. If you stir too much your mousse will become dense, more like a pudding. By folding gently you retain the air in the egg whites keeping your mousse nice and fluffy. Give it plenty of time to set up, at least 6-8 hours.
Healthy Cooking Tips:
Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and lift it back out. They will have a somewhat smooth texture and be firm. If you over beat them they will start to look grainy. It is important to be very gentle when folding in the whites. Fold in 1/3 of the egg whites at a time just until it is incorporated. If you stir too much your mousse will become dense, more like a pudding. By folding gently you retain the air in the egg whites keeping your mousse nice and fluffy. Give it plenty of time to set up, at least 6-8 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.1mg | 1 % | |
Potassium 40.3mg | 1 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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