This recipe is a spin on rich and decadent chocolate mousse. The Mixed Stew substituted soft tofu for fat-laden heavy cream and Splenda for carb-loaded sugar in our rendition. Here’s our version:
What you will need:
1 spatula
Food processor
1/3 cup Splenda (sugar substitute)
1/3 cup Nutella Ferrero Hazelnut Spread w/ Skim Milk & Cocoa
1 (20 oz) package soft (or silken) tofu
½ cup evaporated milk
whipped topping
Preparation and Directions:
Place tofu, milk, hazelnut spread, and Splenda in food processor. Pulse and process until ingredients combine into a smooth mousse consistency. Place in fridge for at least 2 hours to set. Serve with whipped topping and garnish with chocolate shavings or chocolate flavored Cheerios. Store in the fridge and keep chilled for one to two weeks.
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