The story behind this recipe is kind of funny, actually. Okay, so…I used to be obsessed with this vegan chocolate mousse from a place on the Upper East Side in NYC (I don’t want to be a tattle tale so I won’t disclose the name). I had tried it from this little health food store that opened up in Roslyn, NY, catering to the plethora of women in the surrounding areas who are always on a diet. I used to go into the store when I was an undergrad and try all of the new foods that they would get in. I was pretty much the only customer (spoiler alert: they closed a few months later)

Anyway, I found this chocolate mousse and I bought it, tried it and was AMAZED by not only how good it was, but also how low in calories it was. Well, I knew right away it was too good to be true and started investigating the nutrition facts. Let’s just say, there was no way this mousse was only “46 calories” as listed on the nutrition label. You see, the problem with small companies (such as the one that was making this mousse) is that there’s not a whole lot of quality control going on so it’s not uncommon for the nutrition facts to be a little off. But this was WAY off. It reminded me of the frozen yogurt episode in Seinfeld… who remembers that?

Long story short, this stuff was FLYING off the shelves. All the women in Roslyn couldn’t get enough of this “46 calorie chocolate mousse”. It really sucked when a few weeks later, the stuff was taken off the shelves for a “reformulation” aka… someone probably caught them and now they had to “reformulate the recipe” and actually get the correct nutrition info.

I didn’t really care though, because even once they reformulated and the calories tripled, this mousse was so good that 150 calories for a serving was WELL worth it. AND it’s made from silken tofu so it has some protein. I tracked down the ingredients and got to work on developing my own recipe.

I added a few ingredients and made a few changes but I honestly think this is even better than the original that I tried. Better yet, it’s dairy-free, gluten-free and sugar-free which means… chocolate mousse for everyone!

Garnish it however you like!

No Sugar Added Silken Tofu Chocolate Mousse

Serves: 6

Ingredients:

• 6 oz Lily’s Stevia Sweetened Dark Chocolate (I used 2 of the Original Bars)

• 2 tbsp Unsweetened Vanilla Almond Milk

• 12 oz Silken Tofu

• 1 tsp Unsweetened Cocoa Powder

• 1 tsp Pure Vanilla Extract

• 1/8 tsp Salt

• 1 Packet Stevia

Directions:

1. Melt the chocolate and almond milk in a microwave safe bowl for 30 second intervals, stopping to stir each time until the chocolate has melted. Set aside to cool.

2. Place the silken tofu, unsweetened cocoa powder, vanilla extract, salt and stevia in a blender or food processor and process until the mixture has pureed.

3. Once the chocolate has cooled to room temperature, add it to the blender and continue to blend all ingredients together until smooth and well combined.

4. Pour the mixture into separate ramekins or bowls (it will set better this way) and place in the refrigerator. Chill for ~3 hours or until the mixture has thickened to a mousse/pudding consistency.

5. Serve with garnish of your choice. The mousse will last for 3-4 days in the refrigerator.

Notes:

1. You can substitute any chocolate of your choosing but just keep in mind that the nutrition facts will change.

2. To make this vegan, use a chocolate that does not contain milk.

Nutrition Facts (per 1 serving): 148 Calories, 12 g Fat, 15 g Carbohydrate, 7 g Fiber, 6 g Protein