Chocolate-Espresso Mousse

Chocolate-Espresso Mousse


ounces roughly chopped bittersweet chocolate
cups 2% milk
¼teaspoon instant espresso powder
2egg yolks
3tablespoons agave syrup
¼teaspoon fine sea salt
8ounces 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.