Chocolate Mousse


A splash of coconut milk adds richness to silken tofu, the mousse’s secret ingredient, while whipped egg whites give volume in place of heavy cream. Dates lend natural sweetness with notes of caramel and honey. Don’t give in to temptation too soon—the mousse needs to chill at least 8 hours to set properly. Serve chilled with fresh berries.



  • 1/4 cup coconut milk, whisked to combine cream and water
  • 8 pitted dates, finely chopped, or 1/2 cup date paste
  • 1 tablespoon unsweetened cocoa
  • 3 ounces premium bittersweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • 8 ounces soft silken tofu
  • 1/4 cup reduced-fat sour cream
  • 3 large pasteurized egg whites

How to Make It

Step 1

Combine coconut milk and dates in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 2 minutes. Remove dates from milk with a slotted spoon; set aside. Add cocoa to pan; simmer 1 minute, stirring well with a whisk. Add chocolate; reduce heat to medium-low, and stir until chocolate melts. Stir in vanilla.

Step 2

Place tofu, sour cream, and dates in a blender; process until very smooth, scraping sides as needed.

Step 3

Add chocolate mixture to tofu mixture; blend until very smooth. Transfer to a bowl.

Step 4

In a medium bowl, beat egg whites with a mixer at high speed 2 minutes or until stiff peaks form. Fold into chocolate mixture. Place about 1/2 cup chocolate mixture in each of 6 ramekins or dishes; refrigerate until set, about 8 hours or overnight.

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