Hey there – happy Monday. Have I got a delicious and easy dessert for you. Jordan whipped up this chocolate espresso mousse on Saturday afternoon as a special Mother’s Day treat for me. It took minutes to put together and as chocolate mousse goes, this was relatively healthy. The finished product turned out creamy, rich and super delicious.
The original recipe called for agave syrup which we substituted with equal measurement honey. It also called for sea salt, which we omitted. We also doubled the espresso powder, which I would do again. Since I love anything coffee!
8 & 1/2 ounces roughly chopped bittersweet chocolate
1 1/2 cups 2% milk
1/2 teaspoon instant espresso powder
2 egg yolks
3 tablespoons honey
8 ounces light silken tofu
Place chocolate in a blender. In a medium saucepan, combine milk, instant espresso powder, egg yolks, honey and bring to a simmer over low heat. Cook, whisking constantly, until slightly thickened, about 5 minutes, then pour mixture into blender to melt chocolate. Add silken tofu and blend until smooth. Pour mousse into eight small ramekins. Chill 2 hours and serve cold, garnished with low-fat plain Greek yogurt or a dollop of whipped cream, if desired.
Cindy & Jordan