904
Ingredients
- 1 cup semi-sweet chocolate chips
- 1 cup non-dairy milk, such as soymilk or rice milk
- 2 12.3-ounce packages low-fat silken tofu
- 1 teaspoon vanilla extract
- 1 ready-made graham cracker pie crust (optional)
- 10 strawberries, sliced
- 10 mint sprigs for garnish (optional)
Instructions
- Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1
minute. Let sit for 2 minutes - Place tofu, vanilla, and chocolate chip/non-dairy milk mixture in a food processor or
blender and process until smooth - Transfer into a graham cracker pie crust, if using, or small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer
- Serve topped with strawberries and garnished with mint, if using
- Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for
up to 3 daysVariation: Add a chopped banana to the blender or food processor when you process
the tofu and chocolate together
ADDITIONAL INFO
Per serving:
Calories: 125; Fat: 6 g; Saturated Fat: 3.1 g; Calories from Fat: 43.5%;
Cholesterol: 0 mg; Protein: 6 g; Carbohydrates: 14.1 g; Sugar: 10.5 g; Fiber: 1.5 g;Â
Sodium: 75 mg; Calcium: 63 mg; Iron: 1.4 mg,; Vitamin C: 7.2 mg; Beta Carotene: 7
mcg; Vitamin E: 0.5 mg
Source: PCRM
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