Moo Less Bittersweet Chocolate Mousse

Moo Less Bittersweet Chocolate Mousse

Serves 4

Inspired by Alton Brown's Moo Less Chocolate Pie (his recipe calls for chocolate chips and chocolate liqueur, as well as a chocolate cookie crust)

~1 cup unsweetened cocoa (I used Chatfield's premium unsweetened alkaline free--Hershey's makes a pretty good dark chocolate one, too)

~1 package (12 oz) Silken Tofu

~10 TBSP Splenda

~1 TBSP instant espresso, (I used Medaglia D'Oro)

~1 tsp vanilla extract

~3 TBSP black coffee

depending on how smooth you want it and how many healthy fats you have available, between 1 TBSP to 8 tsp Canola Oil

~pinch salt

Optional: substitute 1 TBSP honey* for 1 TBSP Splenda

Optional: Add tsp of DaVinci sugar free raspberry syrup and garnish with fresh raspberries

Optional: Garnish with Maida Heatter's whipped creme.

Mix all together with a hand-mixer until thoroughly blended. If you still have specks of tofu, smoosh through a wire mesh strainer. Use a rubber spatula to scoop out into individual ramekins or into Keebler Ready Crust*, either reduced fat graham cracker or Chocolate Pie or Mini crust. Chill 2 hours to 3 days (the longer it sits, the better it gets).

I personally find Splenda to have a bitter aftertaste and prefer it with just a touch of honey, when I can afford the indulgence. If you're not sensitive to Splenda, you may not need the honey.