silken chocolate mousse

silken chocolate mousse
from Michael Smith
serves 6

227 g. (8 oz.) dark chocolate, chopped roughly
227 g. (8 oz.) silken tofu
1 tbsp. vanilla extract
250 g. (1 c.) rasperries

Put the chocolate in the top of a double boiler, or a metal bowl suspended over simmering water. Melt the chocolate and remove from the heat. Set aside.

Blend the tofu in a food processor until smooth and uniform. Add the melted chocolate and vanilla and process until perfectly smooth. Scrape into individual dessert cups. Refrigerate until set (not long, perhaps one hour).

Serve with a generous amount of raspberries on top.