SERVES 6 • PREP TIME: 5 MINUTES
LOW-CARB • LOW-SODIUM • VEGETARIAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
A traditional chocolate mousse is high in artery-clogging saturated fat and sugar from the heavy cream, whipped cream, and added sugar. This recipe mimics a mousse’s texture and flavor, while protecting your heart—thick, smooth, and chocolaty with subtle hints of vanilla, honey, and cinnamon. I advise you to portion the mixture into small ramekins to keep yourself from eating the whole mixture all at once—it’s that good!
1 (3.5-ounce) bar 70-percent dark chocolate
1 (14-ounce) package extra-firm tofu, excess water drained and tofu patted dry
1 teaspoon pure vanilla extract
1 teaspoon honey
1 teaspoon cinnamon
1
.
In a medium microwave-safe bowl, heat the chocolate bar in the microwave in 30-second increments until the bar has melted, about 2 minutes.
2
.
In a blender, blend the tofu, vanilla, honey, cinnamon, and melted chocolate until smooth, about 1 minute, scraping down the sides as needed. Serve as is.
3
.
The mousse can be stored in an airtight container in the refrigerator for up to 3 days. The mixture may thicken slightly as it cools.
SUBSTITUTION TIP:
For a looser, less thick but still velvety mousse, substitute the extra-firm tofu for silken
tofu. Chill in the refrigerator for 30 to 60 minutes, until the desired consistency is achieved.
Per serving:
Calories: 131; Total fat: 18g; Saturated fat: 4g; Cholesterol: 1mg; Sodium: 11mg; Potassium: 292mg; Magnesium: 57mg; Carbohydrates: 9g; Sugars: 5g; Fiber: 2g; Protein: 6g; Added sugar: 1g; Vitamin K: 2mcg