Dark Chocolate Mousse

Recipe courtesy of the Oaks at Ojai

Servings: 12

Serving size: ¼ c. + ½ c. raspberries Calories: 60

16 oz. silken tofu

4 oz. bittersweet chocolate

1/3 c. cocoa

1/2 c. decaffeinated coffee

¼ c. agave

1 tsp. vanilla extract

In a food processor or blender, puree the tofu until smooth. Place the chopped chocolate cocoa powder, and coffee in a saucepan. Stir constantly over medium-low heat until melted and smooth. Remove from heat and mix in the agave and the vanilla. Stir until smooth. Add chocolate mixture to tofu and puree until well blended. Put in bowl and chill at least two hours. To serve, plate a ¼ cup scoop of mousse and garnish with fresh berries of your choice.