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 Cocoa Nib MousseFebruary, 2007 Serves 8 / This velvety, dairy-free mousse is healthy enough to eat every day. One dish will feed two people after dinner—or one very hungry person. Serving tip: On cool spring evenings, it's delightful served warm. Ingredient tip: When fresh raspberries are out of season, use frozen, gently thawed berries. 1 1/2 cups plain soy milk 1/2 cup cocoa nibs 1/3 cup honey 3 tablespoons cornstarch Pinch of salt 1 1/2 cups silken tofu, puréed until very smooth 1/2 cup dairy-free whipped topping (optional) 1 pint fresh raspberries Cocoa nibs, for garnish 1. Combine soy milk and cocoa nibs in a small saucepan; bring to a gentle simmer over medium-high heat and cook for 1 minute. Remove from heat, cover, and let stand for 25 minutes. Strain into a bowl, pressing nibs with the back of a spoon to extract liquid. Discard nibs and set liquid aside. 2. In a heavy saucepan, combine honey, cornstarch, and salt, mixing to form a smooth paste. Slowly stir in cocoa nib infusion, mixing until smooth. Cook over medium heat, stirring constantly, until mixture begins to thicken, 3-4 minutes. Reduce heat and stir in puréed tofu. Cook for 2 minutes longer over medium-low heat, until thick and creamy. 3. Transfer to four 1/2-cup ramekins. Refrigerate for several hours. Just before serving, top each mousse with a dollop of whipped topping, if desired, and garnish with berries and cocoa nibs. PER SERVING: 184 cal, 35% fat cal, 7g fat, 3g sat fat, 0mg chol, 6g protein, 25g carb, 4g fiber, 9mg sodium |