In honor of National Chocolate Mousse Day, here is a delightfully deceiving recipe for chocolate mousse. The secret ingredient? Tofu!
Chocolate Mousse (from Cooking Light magazine)
3/4 cup semisweet chocolate chips, melted
1 (12.3-ounce) package reduced-fat extra-firm tofu
1/4 teaspoon salt
3 large egg whites
1/2 cup sugar
1/4 cup water
Fat-free whipped topping, thawed (optional)
Grated chocolate (optional)
If you’ve never tried using tofu before, you really should!
Place chocolate and tofu in food processor or blender, and process 2 minutes or until smooth.
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 a candy thermometer registers 238 degrees. (I know, I really must buy a candy thermometer!) 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. Yields 8 servings.
This mousse is so smooth and creamy, you can’t even tell there is tofu in it! And, tofu is very healthy for you. Soy protein has been found to lower cholesterol and reduce the risk of coronary heart disease. Other studies have shown that one serving a day (1 cup of soymilk or 1/2 cup of tofu) is effective for cancer prevention. There are limitless ways to cook with it, so I encourage you to experiment and find out what you like, then incorporate it into your regular diet. If tofu is really not appealing to you, try using soy protein powder in a smoothie made with greek yogurt. It’s great right after a cardio workout! And have you seen the flavors of soymilk you can buy these days? Sooo delicious!