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Chocolate-Espresso Mousse

Chocolate-Espresso Mousse
Makes: 8  servings


  • 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. 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, 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 if desired.

From FitnessMagazine.com