EatingWell Chocolate-Orange Silk Mousse
chocolate-orange silk mousse 
 
| prep time: 30 minutes 
| start to finish: 1 1/2 hours 
| to make ahead: the mousse will keep, covered, in the refrigerator for up to 2 days 
| ease of easy 
 
intense, heavenly chocolate is all you'll think about when you taste this 
dessert, though it's packed with all the good things found in tofu. make 
sure the tofu is gossamer-smooth before adding the chocolate mixture. 
(photo: page 222.) 
 
1   123ounce package reduced-fat silken tofu (1 1/2 cups) 3 ounces good-quality
  bittersweet chocolate (not unsweetened), finely chopped
1/3 cup  unsweetened cocoa powder
1/4 cup  boiling water
1 tsp  vanilla extract
1/2 tsp  freshly grated orange zest
2/3 cup  confectioners' sugar
2/3 cup  chocolate wafer crumbs (3 ounces) (see notes)
 
many commercial cookies and wafers contain partially hydrogenated oil, a 
source of trans-fatty acids. fortunately, brands made without these oils, 
such as newman's own organics and mi-del, are every bit as tasty. look for 
them in the natural foods section of large supermarkets. 
 
puree tofu in a food processor, scraping down the sides as needed, until 
completely smooth. 
combine chocolate and cocoa in a medium bowl. add boiling water and stir 
with a wooden spoon until the chocolate has melted and the mixture is 
smooth. stir in vanilla and orange zest. mix in confectioners' sugar, a 
little at a time, until smooth. add the chocolate mixture to the processor; 
puree until smooth and well blended, scraping down the sides as needed. 
 
[to make wafer crumbs: place wafers in a ziplock plastic bag, seal and crush 
with a rolling pin. alternatively, pulse wafers in a food processor.] 
 
spoon about 2 teaspoons chocolate crumbs into each of 5 parfait glasses 
or dessert dishes. add about 1/4 cup mousse, then layer with another 2 
teaspoons crumbs. top with another 1/4 cup mousse and finish with a 
sprinkling of crumbs. cover and refrigerate for at least 1 hour. 
 
makes 5 servings, about 1/2 cup each. 
 
per serving: 266 calories; 9 g fat (4 g sat, 0 g mono); 1 mg cholesterol; 42 
g carbohydrate; 8 g protein; 4 g fiber; 125 mg sodium. 
 
nutritional bonus: 16% dv fiber. 
 
 
 
the essential eatingwell cookbook edited by patsy jamieson 
published by the countryman press september 2004 
favorites from eatingwell, the magazine of food & health 
for more information, visit www.eatingwell.com or www.writtenvoices.com. 
 
 
 
-- 
(ID: 6150) Mirror: rec.food.recipes: Fri, Sep 17, 2004


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