This makes a
super silky smooth mousse with a hint of flavor from the liqueur. It is
on the bittersweet side so if you like things very sweet I'd increase
the sugar to 2/3 or 3/4 cup or use semi-sweet or milk chocolate. I used
raspberry Torani syrup instead of liqueur but creme de menthe would be
superb in this. I loved this just the way it was but DH wanted more
chocolate, so I might double the bittersweet chocolate for him next
time. Make sure you puree the tofu mixture until it is very, very
smooth for best results. I will definitely make this again.
Janie, I think even you would love this.
Chocolate Mousse
1/2 cup sugar
7 Tbsp. unsweetened cocoa (not Dutch process)
2 Tbsp. creme de cacao or other liqueur (Grand Marnier, Irish Cream,
Creme de menthe, brandy, dark rum, etc.) (I used Torani Raspberry syrup)
1 tsp. vanilla extract
Pinch of Salt
2 pkg. (12.3 oz. each) reduced-fat silken tofu, drained (silken firm)
3 oz. bittersweet chocolate, chopped (60% cocoa solids)
In a blender or food processor combine the sugar, cocoa, creme de
cacao, vanilla, salt, and tofu. Process until mixture is smooth.
Place chocolate in a small microwave-safe bowl. Microwave on HIGH 1
minute or until almost melted; remove from microwave and stir until
smooth. Add chocolate to tofu mixture in blender or food processor and
process until smooth.
Divide mousse evenly among six 6-ounce ramekins. Cover and chill at
least 1 hour.
Makes 6.
I copied this from the Enlightened Chocolate cookbook