First, Zucchini in Dessert. Now TOFU? What IS going on?

That would be something really tasty (again). Last week I posted a delicious dessert with zucchini as the (undetectable) centerpiece – in chocolate cake. Today it’s tofu. Featured in a rich, decadent, creamy, but not overly sweet, CHOCOLATE MOUSSE. This is one of the most desserts I make. A tofu-phobic would never guess the secret ingredient. Trust me, I live with two of them. But it is fun serving them such a luscious treat, having them gush over HOW scrumptious it is, knowing all the while they won’t believe silken-TOFU is the key ingredient. The texture is so smooth – no grit. Try it. You WILL love it. Super simple, too.

Chocolate Mousse
Serves 5

1/3 cup sugar

7 T unsweetened cocoa

2 T kahlua

1/2 t vanilla extract

Dash of salt
2 (12.3-ounce) packages reduced-fat silken tofu, drained
3 bittersweet chocolate, chopped

Combine the first five ingredients in a blender or food processor; process mixture until smooth.

Place chopped chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until almost melted; stir until smooth. Add chocolate to tofu mixture; process until smooth.

Divide evenly among five bowls or parfait glasses. Cover and chill at least 1 hour.