Light Chocolate Mousse

Directions

1. 1
   Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 2 minutes.
2. 2
   Stir well to melt all the chocolate.
3. 3
   Place the tofu, chocolate, 1/3 cup of the agave nectar, and the vanilla extract in a food processor.
4. 4
   Blend until very smooth and there are no pieces of tofu left.
5. 5
   This will take several minutes.
6. 6
   Using an electric mixer, beat the egg whites with the salt at medium speed until soft peaks form, about 1 to 2 minutes.
7. 7
   Bring the remaining 1/3 cup agave nectar to a rolling boil in a small saucepan.
8. 8
   Slowly pour the hot agave nectar syrup into the egg whites and beat on high speed until stiff and glossy, but not dry.
9. 9
   Gently fold a quarter of the meringue into the tofu mixture, then fold in the rest until no whites are visible.
10. 10
    Spoon into individual 8-ounce glasses or cups and chill for 3 hours or more.
11. 11
    The mousse is delicious garnished with fresh raspberries.