Soooo...with my inspiration back I starting flipping through recipes I've saved to try. I came across a chocolate mousse but it had 30 grams of fat per serving so I was on a mission to find a lighter recipe that had less heavy cream. Finally, I found a recipe from Cooking Light that uses tofu instead of heavy cream. Low in fat and high in protein - that's what attracted me to the recipe! I must admit though, I was a bit hesitant since I had read some reviews that the mousse had a slight after taste but I decided to made it anyways. I only ran into one little problem... the recipe calls for a candy thermometer but I only had a meat thermometer who's max temperature is 200° so I improvised. I brought the sugar and water to 200° and let it boil for about a minute and a half longer and figured it should have passed 238° by then. The other change I made is I used Mori-Nu silken soft tofu instead of firm tofu after reading other reviews. I let it set overnight and I snuck a taste this morning - it was amazing! You can't taste the tofu AT ALL! I was a bit worried it wouldn't set up like a real mousse because when I poured the mousse into the glasses it was really liquidy but it set up nicely and it had the exact consistency of a mousse....airy, light and creamy! I might tinker with the recipe next time since I found it just a tad too sweet and it needs more chocolate, possibly half dark, but all in all it was really really good! There is a similar recipe from Ellie Kreiger that uses 3 ounces high quality bittersweet chocolate and 1/4 cup unsweetened cocoa powder so I will substitute those for the chocolate chips and probably reduce the sugar to 1/4 cup.
Stay tuned - I will be trying out a chocolate/hazelnut panna cotta recipe this coming weekend!
Picture Courtesy of Cooking Light
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)
Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
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°. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into the 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.
Yield: 8 servings
CALORIES 147 (34% from fat); FAT 5.6g (sat 3.3g,mono 1.8g,poly 0.5g); PROTEIN 5.2g; CHOLESTEROL 0.0mg; CALCIUM 26mg; SODIUM 134mg; FIBER 0.2g; IRON 0.9mg; CARBOHYDRATE 22.5g Cooking Light, MAY 2001