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Chocolate Mousse

Source: Cooking Light-5/01





List of Ingredients



• 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
  






Instructions



1. Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
   
2. 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 candy thermometer registers 238 degrees. Pour the hot syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into 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.
   
   
3. Yield: 8 servings. 147 cal, 5.6g fat, 5.2g pro, 22.5g carb, 0mg chol, 134mg sod.