Light Chocolate Mousse

• 6 ounces unsweetened chocolate
• 12 ounces light firm silken tofu
• 2/3 cup light agave nectar
• 2 teaspoons vanilla extract
• 3 large egg whites
• 1/4 teaspoon sea salt
• Fresh raspberries, for garnish (optional)

1. Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 2 minutes.
2. Stir well to melt all the chocolate.
3. Place the tofu, chocolate, 1/3 cup of the agave nectar, and the vanilla extract in a food processor.
4. Blend until very smooth and there are no pieces of tofu left.
5. This will take several minutes.
6. Using an electric mixer, beat the egg whites with the salt at medium speed until soft peaks form, about 1 to 2 minutes.
7. Bring the remaining 1/3 cup agave nectar to a rolling boil in a small saucepan.
8. Slowly pour the hot agave nectar syrup into the egg whites and beat on high speed until stiff and glossy, but not dry.
9. Gently fold a quarter of the meringue into the tofu mixture, then fold in the rest until no whites are visible.
10. Spoon into individual 8-ounce glasses or cups and chill for 3 hours or more.
11. The mousse is delicious garnished with fresh raspberries.

chocolate, silken tofu, light agave, vanilla, egg whites, salt, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/light-chocolate-mousse-379395 (may not work)