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Gourmet Gallery

Mocha Mousse

by Chef Jason Graham

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Mocha Mousse

Here's an easy and delicious dessert to enjoy at a summer bash or at-home cocktail party. The healthy chocolate coffee mousse can be fabulously presented in a favorite wine or champagne glass.


  • 2 tablespoons Kahlua
  • 1 tablespoon instant coffee granules
  • 2 (12-ounce) packages of light extra-firm silken tofu
  • ½ cup baking cocoa
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

1. Heat the Kahlua in a small saucepan. Add the coffee granules and stir to dissolve completely. Combine the tofu with the baking cocoa, maple syrup, vanilla and cinnamon in a food processor fitted with a metal blade.
2. Add the coffee mixture and process for 7 to 10 minutes or until thickened and smooth. Spoon into a bowl and chill for 20 minutes or longer. Garnish with raspberries and fresh mint.
3. For a nice presentation, alternate layers of the mousse with fresh whipped cream and purée raspberries at the top and bottom in a wine glass.

Yield: 6 servings

Recipe courtesy of Cal-a-Vie Health Spa’s Executive Chef Jason Graham
Available in: Cal-a-Vie Living, Gourmet Spa Cuisine cookbook
For more information, please visit

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