Dark Chocolate Mousse

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This recipe is like a pudding. Still great. I had no bittersweet chocolate so i used semi-sweet chocolate chips. yes, the kind for baking chocolate chip cookies. but i used less sugar- 1/4 cup instead of 1/2 cup. Also, I had no superfine sugar so i used regular granulated sugar mixed w/ teaspoon of water to create an easy-to-dissolve paste. Everything came out great! my neighbor and husband loved it.

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This is the simplest recipe with the best results. I have served this twice and no one knew it was good for you. This may be the only chocolate mousse recipe that I ever use....great job, Elli

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Wonderful chocolaty mousse that was so easy to prepare. Could not tell at all that tofu was used! Was great to fool my "not so health conscious" husband!

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I was so surprised at how these turned out. I have never tried tofu before and was a little scared. But after making this recipe, I won't hesitate to use it again. I'm not used to eating dark chocolate, so as my daughter said "It needed more sugar" It didn't of course, we are just used to more "sweet" chocolate desserts. But my husband that would never eat tofu on a bet, never suspected that he was eating it. (Grin! Thanks for a healthy dessert, I love your show, and I'm excited about trying more of your recipes.
Tina

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I was very sceptical trying this recipe, but much to my surprise, it was AWESOME!! I have never had tofu and was a little hesistant, but it turned out great.

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Made it last night and again tonight. My husband and I
can't say enough good things about it. Used baking
Splenda instead of sugar. Used B&B brandy. A keeper!

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My whole family loved this mousse. It was rich and silky. The key was definitely processing it long enough so that you didn't come across a chunk of tofu. It was decedent!