Chocolate Mousse
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal Barnard, MD, and Jennifer Reilly, RDWhen consumed in moderation, this is a healthier version of the high-fat, high-calorie French delicacy.
Ingredients
- 1 cup semisweet chocolate chips
- 1 cup nondairy milk such as soy milk or rice milk
- 2 12.3 ounce packages low-fat silken tofu drained
- 1 teaspoon vanilla extract
- 10 strawberries sliced
- 10 mint sprigs for garnish optional
Instructions
- Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes.
- Drain excess water from the tofu. Place tofu, vanilla, and chocolate chip/non-dairy milk mixture in a food processor or blender and process until smooth. Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.
- Transfer into small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.
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