Pomegranate Chocolate Mousse

Name: Pomegranate Chocolate Mousse
Ingredients: 6 ounces Hershey cocoa powder (Unsweetened); 1/2 cup pomegranate glaze ((see instructions)); 2 tablespoons Splenda; 1/4 cup hot water; 12 ounces extra firm silken tofu; 2 teaspoons vanilla extract; 1 cup pomegranate (fresh (seeds and pulp)); 1/4 cup 100% apple juice concentrate (found in freezer sections of markets); 1 tablespoon corn starch

Written by Pritikin Chefs

0.8 min read

Pomegranate Chocolate Mousse

Course: Dessert

Yield: people

Materials

6 ounces Hershey cocoa powder (Unsweetened)
1/2 cup pomegranate glaze (see instructions)
2 tablespoons Splenda
1/4 cup hot water
12 ounces extra firm silken tofu
2 teaspoons vanilla extract

Pomegranate Glaze

1 cup pomegranate fresh (seeds and pulp)
1/4 cup 100% apple juice concentrate (found in freezer sections of markets)
1 tablespoon corn starch

Instructions

Combine cocoa powder, pomegranate glaze, Splenda, and hot water in a stainless steel bowl.
Cook slowly over a hot water bath for 5 minutes, until the mixture is like fudge.
In a food processor, blend tofu for 1 minute, then add fudge and vanilla extract. Blend until smooth.
Place mixture into piping bag and pipe into serving glasses. Garnish with a strawberry, if desired.

Pomegranate Glaze

Bring pomegranate and apple juice concentrate to a boil for 3 minutes.
Thicken with 1 tablespoon cornstarch.
Dissolve in 2 tablespoons cold water.