Chocolate-Orange Silk Mousse

Cookbook

Chocolate-Orange Silk Mousse

Makes 5 servings, about 1/2 cup each.

Mousse
Prep Time: 30 Minutes
Start to Finish: 1-1/2 Hours
To Make Ahead: The Mousse will keep, covered, in the refrigerator for up to 2 days
Ease of Preparation: Easy

Intense, heavenly chocolate is all you'll think about when you taste this dessert, though it's packed with all the good things found in tofu. Make sure the tofu is gossamer-smooth before adding the chocolate mixture.

1 12.3-ounce package reduced-fat
     silken tofu (1-1/2 cups)
3 ounces good-quality bittersweet
     chocolate (not unsweetened),
      finely chopped
1/3 cup unsweetened cocoa powder
1/4 cup boiling water
1 teaspoon vanilla extract
1/2 teaspoon freshly grated orange zest
2/3 cup confectioners' sugar
2/3 cup chocolate wafer crumbs (3 ounces) (see Note)

Nutritional Note:
Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newman's Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural foods section of large supermarkets.

1. purée tofu in a food processor, scraping down the sides as needed, until completely smooth.

2. Combine chocolate and cocoa in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Stir in vanilla and orange zest. Mix in confectioners' sugar, a little at a time, until smooth. Add the chocolate mixture to the processor; purée until smooth and well blended, scraping down the sides as needed.

[To make wafer crumbs: Place wafers in a ziplock plastic bag, seal and crush with a rolling pin. Alternatively, pulse wafers in a food processor.]

3. Spoon about 2 teaspoons chocolate crumbs into each of 5 parfait glasses or dessert dishes. Add about 1/4 cup mousse, then layer with another 2 teaspoons crumbs. Top with another 1/4 cup mousse and finish with a sprinkling of crumbs. Cover and refrigerate for at least 1 hour.

Per Serving: 266 Calories; 9 g Fat (4 g sat, 0 g mono); 1 mg Cholesterol; 42 g Carbohydrate; 8 g Protein; 4 g Fiber; 125 mg Sodium.

Nutritional Bonus: 16% DV Fiber.

Buy the Book!

from:
The Essential EatingWell Cookbook
Edited by Patsy Jamieson
The Countryman Press
$29.95 US/$44.00 CAN
ISBN: 0-88150-630-3
Recipe reprinted by permission.