Photo: Oxmoor House
Yield
8 servings

Even our food staff was surprised when they tasted this sinfully delicious dessert. The best part - it contains two ingredients most women want more of: soy and chocolate!

How to Make It

Step 1

Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.

Step 2

Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into the tofu mixture; gently fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 (6-ounce) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and grated chocolate, if desired.

Ratings & Reviews

Kvavava's Review

JennRosssum
December 19, 2013
N/A

JennRosssum's Review

SamKrawciw
December 26, 2011
The texture and consistency were good but the flavor left me very disappointed. I am not sure if I used the wrong kind of tofu but the mousse had a nutty flavor and smell I did not like.

SamKrawciw's Review

Chameye
October 15, 2010
This is my all-time favorite Cooking Light recipe. I have made this so many times, I don't even have to look at the recipe.

Chameye's Review

Kvavava
October 08, 2009
Fooled my whole family with this recipe, no one believed it was light or had tofu. My nephew couldn't get enough of it. I did find it very filling, but I'll count this as positive since it stopped me from eating more than I should. I had layered it on top of a light brownie base to make a cake for a birthday, but the mousse itself would be good for anytime.