Chocolate Mousse With Raspberries
- 16 ounces silken tofu, drained
- 12 cup sugar substitute
- 14 cup cocoa powder
- 12 teaspoon almond extract
- 1 pinch salt
- 3 ounces bittersweet chocolate, chopped
- fresh raspberry (or frozen)
- In food processor or blender, (preferred), blend tofu, sugar substitue, cocoa, almond extrat and salt until very smooth.
- Melt chocolate in microwave and stir into tofu.
- Chill one hour in same bowl or spoon into individual bowls.
- Garnish with raspberries.
silken, sugar substitute, cocoa powder, almond, salt, bittersweet chocolate, fresh raspberry
Taken from www.food.com/recipe/chocolate-mousse-with-raspberries-300090 (may not work)