Chocolate Mousse

Mocha Mousse L'Orange

Ingredients

2 (12 oz.) packages of extra firm silken tofu
1 1/2 Tbsp. of instant coffee
1 Tbsp. orange liqueur such as Grand Marniér
2 Tbsp. Kahlúa
1 small block of bakers chocolate, grated
1/2 cup of baking cocoa
1 Tbsp. freshly grated orange peel
1 Tbsp. vanilla extract
1/2 cup of pure maple syrup or agave nectar

How we make it

In a small saucepan, heat the Kahlúa and orange
liqueur and add the coffee granules. Stir until the
coffee is dissolved and remove from heat.

In a food processor or blender combine the tofu, cocoa,
chocolate, orange peel and maple syrup or agave nectar
and vanilla extract. Process for two to three minutes
to thoroughly mix. Add in the coffee and liqueur mixture.
Process for 10 to 12 minutes, until the mixture gets firm
and creamy smooth.

Empty into glass bowl and refrigerate at least an hour
before serving.

Spoon into wine or dessert glasses and garnish with mint
leaves. You may choose to layer in creme freshe or non-dairy
whipped topping. Without the topping the dessert is reasonably
low-cal - about 150-160 calories per serving.

Put on some Michael Bublé or Barry White...
snuggle close with the one you love...take it slow and enjoy...