For all the choco holics.....This is a good alternative for desert. Once you get past the slightly grainy texture it's actually not bad. It takes a little bit of doing to make but with 8 servings waiting for you in the freezer any time you need to quash that chocolate craving, it is worth it(at least I thought so).
Frozen Chocolate Mousse
12 oz silken tofu (soft)
½ cup semisweet chocolate chips
1 ½ oz unsweetened chocolate
½ cup granular Splenda
¼ cup water
3 egg whites
¼ tsp salt
2 tbs heavy cream
1 tsp vanilla extract
Remove tofu from package and place between several layers of paper towels. Weight with a plate for at least 15 minutes to press excess water out of tofu. Place chocolate chips and unsweetened chocolate in a microwave-safe bowl. Cover and microwave 1 minute, or until melted. Stir well and set aside. Combine Splenda and water in a small saucepan and bring to a boil. Turn off heat under saucepan. In a medium bowl, beat egg whites and salt on high speed until stiff peaks form. Continue beating on high and pour hot Splenda syrup very slowly into beaten egg whites. Set meringue aside. Beat tofu, melted chocolate, heavy cream, and vanilla together until very smooth. Beat in half of meringue. Fold in remaining meringue. Line 8 cupcake pan wells with paper cupcake liners. Spoon approximately ¼ of mousse into each and pack down well. Cover with plastice wrap and freeze about 1 hour. Remove from cupcake pan (you may need to rub the bottom of the pan with a hot, wet washcloth to free the liners) and put into a freezer bag. Store in the freezer until ready to serve. Before serving, let frozen mousse sit at room temperature for 5 minutes before peeling off paper liner. Makes 8 (1/4 cup) servings.
