Chocolate Espresso Mousse

By Eat More Chocolate Team      

April 16, 2015

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Stay on track with this easy decadent dessert.

  • Yields: 8 Servings.


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.


8 1/2 ounces roughly chopped bittersweet chocolate

1 1/2 cups 2% milk

1/4 teaspoon instant espresso powder

2 egg yolks

3 tablespoons agave syrup

1/4 teaspoon fine sea salt

8 ounces light silken tofu

Low-fat plain Greek yogurt (optional)