Chocolate Mousse
(or Chocolate Mousse Pie)
When consumed in moderation,
this is a healthier version of the
high-fat, high-calorie French delica-
cy. Chocolate contains the phenolic
compounds gallic acid and epicat-
echin, which are important antioxi-
dants for cancer prevention. Cornell
researchers have found that cocoa
has nearly twice the antioxidants of
red wine and up to three times the
amount found in green tea.

Makes 10 servings
1 cup semi-sweet chocolate chips
1 cup non-dairy milk
2 12.3-ounce packages
low-fat silken tofu
1 teaspoon vanilla extract
1 ready-made graham cracker crust
(optional for pie)
10 strawberries, chopped
10 mint sprigs for garnish
Place chocolate chips and non-dairy
milk in a microwave-safe bowl and
microwave for 1 minute. Let sit for
2 minutes. (I would use a double
boiler to melt the chocolate. debi)
Place tofu, vanilla, and chocolate
chip/non-dairy milk mixture in a food
processor or blender and process
until smooth. Transfer into a gra-
ham cracker crust, if using, or small
individual serving dishes and chill
for 2 hours in the refrigerator or 30
minutes in the freezer. Serve topped
with strawberries and garnished
with mint.
Variation: Add a chopped banana to
the blender or food processor when
you process the tofu and chocolate
together.
Recipe reprinted with permission
from The Cancer Survivor’s
Guide by Dr. Neal Barnard.
18 Organic Shopper Winter 2010
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