Chocolate Espresso Mouse by Courtney Rizza


8 1/2 ounces roughly chopped bittersweet chocolate 1 1/2 cups 2% milk 1/4 teaspoon instant espresso powder 2 egg yolks 3 tablespoons agave syrup 1/4 teaspoon fine sea salt 8 ounces light silken tofu Low-fat plain Greek yogurt (optional)


1) Place chocolate in a blender carafe.
2) In a medium saucepan, combine milk, instant espresso powder, egg yolks, agave syrup and sea salt and bring to a simmer over low heat. Cook, whisking constantly, until slightly thickened, about 5 minutes
3) Pour mixture into blender to melt chocolate. Add silken tofu and blend until smooth.
4) Pour mousse into eight small ramekins.
5) Chill 2 hours and serve cold, garnished with low-fat plain Greek yogurt if desired.

Servings: 8