Ellie Krieger's Dark Chocolate Mousse

Ingredients:

• 1 12 1/3 ounce package silken tofu drained
• 3 ounces high quality bittersweet chocolate finely chopped
• 1/4 cup unsweetened cocoa powder preferably Dutch-processed
• 1/4 cup water
• 1 tablespoon brandy
• 1/2 cup superfine sugar
• 1/2 teaspoon superfine sugar
• 1/4 cup heavy cream
• 1 1/4 teaspoons chocolate shavings

Steps:

• In a blender or food processor puree the tofu until it is smooth
• Put the chopped chocolate cocoa powder 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water Stir frequently until melted and smooth Remove from heat Mix in 1/2 cup of sugar a little at a time until smooth
• Add the chocolate mixture to the tofu and puree until smooth and well blended Spoon the mousse into serving dishes cover and refrigerate for at least 1 hour
• Whip the cream with a beater When the cream is almost completely whipped add the remaining 1/2 teaspoon of sugar and finish whipping Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve
• Yield 5 servings serving size 1/2 cup of mousse 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate