Chocolate Mousse Recipe

Chocolate Mousse Recipe

Week 1 | Week 2 | Week 3

 

Makes 10 servings

When consumed in moderation, this is a healthier version of the high-fat, high-calorie French delicacy. Chocolate contains the phenolic compounds gallic acid and epicatechin, which are important antioxidants for cancer prevention. Cornell researchers have found that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea.

  • 1 cup semisweet chocolate chips
  • 1 cup nondairy milk, such as soy milk or rice milk
  • 2 12.3-ounce packages low-fat silken tofu, drained
  • 1 teaspoon vanilla extract
  • 10 strawberries, sliced
  • 10 mint sprigs for garnish (optional)

Place chocolate chips and nondairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes. Drain excess water from the tofu. 

Place tofu, vanilla, and chocolate chip/nondairy milk mixture in a food processor or blender and process until smooth. Transfer into 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 days.

Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.

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
  • 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: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.