Dark Chocolate Mousse
The Cooking Cardiologist, Dr. Richard Collins, shows us how to make this heart healthy dessert.
A mousse should not be confused with a moose; one is a big mammal, hoofed with huge antlers while the other is big on flavor, light and fluffy. This mousse is smooth, very rich and made without the extra calories of cream and egg yolks. I recently reviewed a chocolate mousse that had melted chocolate with ½ pound of butter, 11 eggs and 2 cups of cream. It was drenched with so much fat that you could hear your coronary arteries slamming shut. This mousse uses tofu to thicken the chocolate. Don’t panic! It is impossible to taste the tofu. You will surprise your guests with this recipe. Bon appetite!
1 ½ cup (12.3 oz. package) Mori-Nu Lite Silken Lite style tofu, firm or extra firm
¼ t vanilla
1 T raspberry seedless preserves or 1 T raspberry liquor (optional)
2 T Smart Balance light
1 T flour
½ cup sugar plus 2 T if extra sweetness preferred
½ cup dark unsweetened cocoa
1 cup water
½ t vanilla
4 whipped egg whites
For garnish: Consider fresh raspberries, mint leaves and/or toasted caramel sea salt coconut chips, dang®, available at Safeway® or search the web for nearest store.
Place tofu, vanilla and raspberry flavoring into a food processor. Blend very well until smooth. In a medium sauce pan, melt the Smart Balance. Add the flour, sugar and cocoa. Blend well. Add the water and vanilla. Mix with a whisk and blend until smooth and chocolate begins to boil. Remove from heat and let cool. When cool, add to the tofu mixture and blend in the food processor until smooth and transfer to a medium sized bowl. In a separate bowl, whip 4 egg whites until fluffy. Secret trick: to maintain stiff peaks, add 1/8 teaspoon cream of tartar and whip again. Fold into the chocolate. Hint: Transferring ingredients into a pastry bag will help to fill the desert goblets. Chill and add garnish with raspberries, mint leafs and coconut chips.
Serves four. Serving size approximately ½ cup. Analysis does not include garnishes.
Note this recipe uses uncooked egg whites and should not be used during pregnancy or in individuals with immune disorders or allergies to eggs.
Nutrition Information: Calories: 235, Total Fat: 6 g, Saturated Fat: 2, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 130 mg, Carbohydrates: 37 g, Fiber: 4 g, Protein: 12 g
Diabetic Exchanges: 2 Carbs, 1 Lean Protein