Chocolate Amaretto Tofu Mousse With Raspberry Sauce

• 20 ounces silken firm or extra-firm organic tofu
• 1/4 cup maple syrup
• 1/4 cup dark brown sugar
• 3 tablespoons amaretto
• 6 tablespoons good-quality unsweetened cocoa like Valrhona
• 2 teaspoons coffee flavoring or 2 teaspoons instant espresso
• 12 ounces raspberries
• 13 cup orange juice
• Juice of 1/2 lemon
• 2 tablespoons granulated sugar

1. Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice.
2. Place in bowl, cover and chill while making the sauce.
3. Wash raspberries; measure out 1 cup, and set aside.
4. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
5. Stir in the whole berries.
6. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse.
7. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.

silken, maple syrup, dark brown sugar, amaretto, coffee, raspberries, orange juice, lemon, sugar

Taken from cooking.nytimes.com/recipes/9340 (may not work)