Recipe by Ellie Krieger

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon
whipped cream and 1/4 teaspoon shaved chocolate)

Ingredients

• 1 (12.3-ounce) package silken tofu, drained
• 3 ounces high quality bittersweet chocolate, finely chopped
• ¼ cup unsweetened cocoa powder, preferably Dutch-processed
• ¼ cup water
• 1 tablespoon brandy
• ½ cup plus ½ teaspoon superfine sugar
• ¼ cup heavy cream
• 1 ¼ teaspoons shaved chocolate
  

Directions

1. In a blender or food processor, puree the tofu until it is smooth.
2. Put the chopped chocolate, cocoa powder, ¼ cup water and brandy in a
   saucepan or heat-proof bowl fitted over a pot containing 1-inch barely
   simmering water.
3. Stir frequently, until melted and smooth. Remove from heat. Mix in ½ cup of sugar, a little at a time, until smooth.
4. Add the chocolate mixture to the tofu and puree until smooth and well
   blended. Spoon the mousse into serving dishes, cover and refrigerate
   for at least 1 hour.
5. Whip the cream with a beater. When the cream is almost completely
   whipped, add the remaining 1/2 teaspoon of sugar and finish whipping.
6. Top each serving with a dollop of whipped cream and a sprinkle of
   chocolate shavings and serve.