Light Tofu Chocolate Mousse & White Chocolate Russian Cream

Light Tofu Chocolate Mousse

Makes 2 cups (4 servings)

Cooked Meringue:

• 1 egg white
• 1 Tbsp. granulated sugar

Mousse:

• ¼ cup + 1 Tbsp. soft silken tofu
• 2 tablespoons vanilla greek yogurt
• 2 tablespoons regular vanilla yogurt
• 2 tablespoons milk chocolate chips
• 1 tablespoon semisweet chocolate chips

Optional Toppings:

• Milk chocolate chips, melted and drizzled
• Dark chocolate shavings
• Cocoa powder
• Graham cracker or shortbread cookie

For cooked meringue:

Fill a saucepan halfway with water. Place a glass, heat safe bowl over the saucepan. (Similar to a double boiler set-up). Bring water to a simmer; making sure the water does not splash the bottom of the glass bowl.

Pour egg whites and sugar into the glass bowl and begin beating with an electric hand mixer on a medium-low speed for 1-2 minutes.

Increase to medium-high and whip 6-7 minutes until stiff peaks form; remove from heat.

For mousse:

In a microwavable safe bowl, melt chocolate chips, setting aside 1 tablespoon of milk chocolate chips for later.  Once melted, set aside.

In a medium bowl, beat together tofu and both yogurts with an electric hand mixer, until smooth.  Start slowly then increase speed of beaters. Add melted chocolate to tofu-yogurt mixture and beat until chocolate is fully incorporated.

With a rubber spatula, gently fold ⅓ of chocolate tofu mixture into the cooked meringue.  Repeat with remaining thirds.

Melt remaining milk chocolate chips and swirl into mousse. Refrigerate at least 30 minutes and garnish as desired.

Serving suggestion:

Refrigerate in mini Mason jars or small glasses in preparation for serving the next day.

Top with 1 shortbread cookie and dark chocolate shavings.

Recipe Note: For best results, use chocolate baking bars; 1 ounce milk chocolate and ½ ounce semi-sweet.  Additionally, pasteurized egg whites can be used in place of cooked meringue.  Beat 3 tablespoons egg whites with ⅛ teaspoon cream of tartar with electric hand mixer gradually adding 1 tablespoon sugar at soft peak stage.

​Calories: 90, Calories from fat: 35, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 25mg,  Carbohydrates: 12g,  Dietary Fiber: 0g,  Sugar: 11g, Protein: 3g

White Chocolate Tofu Russian Cream

Makes 2 cups (4 servings)

Cooked Meringue:

• 1 egg white
• 1 Tbsp. granulated sugar

Russian Cream:

• 5 Tbsp. soft silken tofu
• 2 Tbsp. vanilla greek yogurt
• 2 Tbsp. regular vanilla yogurt
• 3 Tbsp. white chocolate chips

Optional Toppings:

• Fresh raspberries with mint leaves
• Chopped pistachios

For cooked meringue:

Fill a saucepan halfway with water. Place a glass, heat safe bowl over the saucepan. (Similar to a double boiler set-up). Bring water to a simmer; making sure the water does not splash the bottom of the glass bowl.

Pour egg whites and sugar into the glass bowl and begin beating with an electric hand mixer on a medium-low speed for 1-2 minutes.

Increase to medium-high and whip 6-7 minutes until stiff peaks form; remove from heat.

For Russian cream:

In a microwavable safe bowl, melt white chocolate.

In a medium bowl, beat tofu and both yogurts with an electric hand mixer, until smooth.  Slowly increasing the speed of the beaters.

Add melted white chocolate to tofu-yogurt mixture and beat until chocolate is fully incorporated.

With a rubber spatula, gently fold ⅓ of white chocolate tofu mixture into the cooked meringue.  Repeat with remaining thirds.

Refrigerate for at least 30 minutes and top as desired.

Serving suggestion:

Spoon mousse into mini Mason jars or small glasses, followed by refrigeration. Top as desired.

Recipe Note: For best results, use 1 ½ ounces of white baking chocolate.

Additionally, pasteurized egg whites can be used in place of cooked meringue.  Beat 3 tablespoons egg whites with ⅛ teaspoon cream of tartar with electric hand mixer gradually adding 1 tablespoon sugar at soft peak stage.

Calories: 90, Calories from fat: 35, Total Fat: 4g,  Saturated Fat: 3g, Cholesterol: 0mg,  Sodium: 35mg,  Carbohydrates: 12g,  Dietary Fiber: 0g,  Sugar: 10g,  Protein: 3g