Kashi Bittersweet Chocolate Mouse Recipe

• 1 package (16 oz.) organic water-packed silken tofu, drained
• 1/3 cup evaporated cane juice crystals
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons Grand Marnier or 1 tablespoon organic orange juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated organic orange peel
• 2 ounces organic bittersweet chocolate, melted
• 1 large organic orange, peeled and sectioned
• 1/4 cup organic pomegranate seeds

1. 1. Let tofu stand at room temperature for 30 minutes. Place in food processor bowl. Cover and process until very smooth. Add cane juice crystals, cocoa powder, Grand Marnier, vanilla, orange peel and salt. Cover and process until combined.
2. 2. With food processor running, slowly add melted chocolate through the feed tube. Process until very smooth. Pour into bowl. Cover and refrigerate at least 1 hour or until thickened.
3. 3. In four 6- to 8-ounce martini glasses combine orange sections and 1/4 cup pomegranate seeds. Spoon chocolate mixture on top.
4. 4. Before serving, if desired, top each with soy topping. Garnish with mint leaves and additional pomegranate seeds, if desired.

water, cane juice crystals, cocoa, grand marnier, vanilla, bittersweet chocolate, orange, pomegranate seeds

Taken from www.epicurious.com/recipes/member/views/kashi-bittersweet-chocolate-mouse-recipe-52621261 (may not work)