Chocolate tofu mousse from The Tofu Cookbook by Becky Johnson

Name: Chocolate tofu mousse from The Tofu Cookbook by Becky Johnson
Ingredients: 60 ml/4 tbsp golden (light corn) syrup; 115 g/4 oz plain (semisweet) chocolate (preferably 70% cocoa solids), broken into pieces; 15 ml/1 tbsp instant coffee mixed with 30 ml/2 tbsp boiling water or 30 ml/2 tbsp very strong brewed coffee (optional); 350 g/12 oz silken tofu; 2 eggs, separated natural (plain) yogurt, to serve; cocoa powder (unsweetened), to decorate

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All the flavour of a traditional mousse, but the addition of tofu means far less fat. If making for children, omit the coffee and stir grated orange rind into the melted chocolate.

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Ingredients

60 ml/4 tbsp golden (light corn) syrup
115 g/4 oz plain (semisweet) chocolate (preferably 70% cocoa solids), broken into pieces
15 ml/1 tbsp instant coffee mixed with 30 ml/2 tbsp boiling water or 30 ml/2 tbsp very strong brewed coffee (optional)
350 g/12 oz silken tofu
2 eggs, separated natural (plain) yogurt, to serve
cocoa powder (unsweetened), to decorate