Tofu Chocolate Mousse

From: (Andrea K. Frankel)

makes 3 lg servings, each = 1 protein ex + 25 optional calories (WW)

9-10.5 oz drained tofu
1 c water
1 envelope unflavored gelatin
2 Tbsp unsweetened cocoa
1 Tbsp brown sugar
1/2 tsp instant coffee
1 tsp vanilla extract
1 tsp chocolate-orange flavoring (or 1 tsp chocolate extract+1/2 tsp
orange extract)
4 ice cubes (optional)

Combine water, cocoa, brown sugar, and instant coffee in a 2 c pyrex
measuring cup, sprinkle gelatin on top and let soften, then microwave
1-2 minutes until dissolved.  Pour into blender with tofu and extracts
and blend thoroughly til no lumps remain.

If using the ice cubes, add one at a time with the blender running
(cover the hole in the lid with your hand so you don't get it all over
the kitchen!).  It's fluffier, and sets up in 30 minutes, if you use
the ice cubes - without it, it takes an hour or two and is dense and

Pour into 3 10-oz custard cups and chill.  (Or use wine glasses for a
fancier presentation)

Note:  I like to use Taster's Choice Maragor Bold, or an imported
espresso powder, rather than boring old generic instant coffee.

Note2: This isn't very sweet, because I prefer the bite of a
bittersweet chocolate dessert.  Feel free to increase the sugar to
taste, or substitute artificial sweetener if that's your style.