Chocolate Mousse

• 6 ounces bittersweet chocolate, finely chopped
• 1/2 cup sugar
• 2 tablespoons water
• 1 tablespoon brewed coffee
• 1/4 cup unsweetened cocoa
• 1/2 teaspoon vanilla extract
• 1 (16-ounce) package silken tofu
• 8 tablespoons frozen reduced-calorie whipped topping, thawed
• 3 ounces fresh raspberries

1. Combine first 4 ingredients in a small saucepan; cook over medium heat until mixture is smooth and creamy, stirring frequently. Add cocoa and vanilla; stir until blended.
2. Place chocolate mixture and tofu in a blender; process until blended. Pour mixture into each of 8 (5-ounce) ramekins or custard cups. Cover and chill at least 2 hours. Top each serving with whipped topping and raspberries.

bittersweet chocolate, sugar, water, coffee, unsweetened cocoa, vanilla, silken tofu, frozen reducedcalorie whipped topping, fresh raspberries

Taken from www.myrecipes.com/recipe/chocolate-mousse-8 (may not work)