Mexican Chocolate Tofu Mousse

Don't be put off by the tofu! This mousse is smooth and sweet and not too rich! it's got less fat and sugar than "real" chocolate mousse and cinnamon and cayenne spice things up! From the New York Times' Mark Bittman.

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3/4 cup sugar
1 lb silken tofu (not any other type of tofu!)
8 oz semisweet or bittersweet chocolate, melted
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp chili powder

​In a small saucepan set over medium heat, combine the sugar with 3/4 cup water and heat until al the sugar is dissolved. Let cool slightly.

Combine everything in a blender and blend until smooth. Divide into 6-8 ramekins and let cool in the fridge until set, roughly 30 minutes.

Serve with whipped cream and/or chocolate shavings. 

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