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December 14, 2007

Chocolate Mousse

Share this delicious chocolate mousse with a friend.

Margo DeMello

Serves 2

6 ounces (3/8 pound) silken tofu
2-1/2 ounces high-quality bittersweet or semisweet 
   chocolate, coarsely chopped, or semi-sweet chocolate chips
1 tablespoon dark rum or Grand Marnier
1 packet Splenda or other sugar-free sweetener
1/2 teaspoon vanilla
1 tablespoon sliced almonds, toasted*

In a small saucepan, heat 1/3 of the silken tofu, whisking constantly, until it just boils. Watch carefully so it doesn't scorch. Remove the liquid tofu from the heat, and stir in the coarsely chopped chocolate or chocolate chips. Let stand until melted.

Add the rum or Grand Marnier, and whisk thoroughly to combine the ingredients. The mixture will appear grainy. Let cool slightly.

In a food processor or blender, puree the remaining silken tofu with the Splenda and vanilla until it's smooth and creamy. Add the melted chocolate mixture, and puree until thoroughly blended and the mixture is smooth and creamy. (If this doesn't get completely creamy in your food processor, try it in your blender.)

Pour the mousse into dessert dishes and refrigerate until set, at least 2 hours. Garnish each dish with the toasted sliced almonds, and serve.

*To toast almonds, heat the oven to 375.º Place the almonds in an ungreased pie pan, and bake for 2-3 minutes until just slightly browned. Watch carefully so they don't scorch.

Courtesy of Margo DeMello, from Low-Carb Vegetarian.

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