By Eat More Chocolate Team Parfaits & Puddings Everyday Baking
April 16, 2015
Stay on track with this easy decadent dessert.
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)