This light version of an old favorite tastes like the real deal, only better—no sugar.
Recipe information
Yield
serves 6-8
Ingredients
Preparation
Step 1
Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 2 minutes. Stir well to melt all the chocolate. Place the tofu, chocolate, 1/3 cup of the agave nectar, and the vanilla extract in a food processor. Blend until very smooth and there are no pieces of tofu left. This will take several minutes.
Step 2
Using an electric mixer, beat the egg whites with the salt at medium speed until soft peaks form, about 1 to 2 minutes. Bring the remaining 1/3 cup agave nectar to a rolling boil in a small saucepan. Slowly pour the hot agave nectar syrup into the egg whites and beat on high speed until stiff and glossy, but not dry. Gently fold a quarter of the meringue into the tofu mixture, then fold in the rest until no whites are visible.
Step 3
Spoon into individual 8-ounce glasses or cups and chill for 3 hours or more. The mousse is delicious garnished with fresh raspberries.
