Dark Chocolate Mousse

Made this dessert for Father's day! Very good, you can't even tell that there is tofu in it. Did not do the whip cream part, didn't want the extra calories.

Found the recipe here

Ingredients
•1 (12.3-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 plus 1/2 teaspoon superfine sugar
•1/4 cup heavy cream
•1 1/4 teaspoons shaved chocolate
Directions
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)