You are here

Chocolate-Espresso Mousse

Chocolate-Espresso Mousse

Nutrition Facts
  • cal. (kcal) 219
Chocolate-Espresso Mousse
  • Makes: 8 servings
  • Carb Grams Per Serving: 25


  • 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.

Nutrition Information

Servings Per Recipe: 8
PER SERVING: 219 cal., 14 g total fat (8 g sat. fat), 113 mg sodium, 25 g carb. (3 g fiber), 6 g pro.