|8½||ounces roughly chopped bittersweet chocolate|
|1½||cups 2% milk|
|¼||teaspoon instant espresso powder|
|3||tablespoons agave syrup|
|¼||teaspoon fine sea salt|
|8||ounces light silken tofu|
|Low-fat plain Greek yogurt (optional)|
1. Place chocolate in a blender carafe. In a medium saucepan, combine milk, instant espresso powder, egg yolks, agave syrup and sea salt and bring to a simmer over low heat.
Cook, whisking constantly, until slightly thickened, about 5 minutes, then pour mixture into blender to melt chocolate. Add silken tofu and blend until smooth. Pour mousse into eight small ramekins.
Chill 2 hours and serve cold, garnished with low-fat plain Greek yogurt if desired.