Supernatural Botanicals

   Chocolate Mousse.

I found this Chocolate Mousse recipe in Cooking Light Magazine way back in 2001.  That goes to show you how good this is.  Chocolate Mousse has such a decadent, silky texture, combined with ultra rich chocolate, it just makes your mouth scream spoiled.  I love mousses because they are whipped, and when made with conscious ingredients, can be made into a fantastic healthy luxury for your palate.  This always works well when you are entertaining, as they are easy to make and produce over-the-top praises.   This is one of the best recipes I have found yet, courtesy of Cooking Light Magazine. 

Chocolate Mousse
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