Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Chocolate-Orange Mousse for Two

Since Valentine’s Day occurs in February, I thought it would be fun to feature my favorite food each week—chocolate, since it is romantically linked with Valentine’s Day.

Chocolate-Orange Mousse is the perfect romantic dessert.

Chocolate-Orange Mousse is the perfect romantic dessert.

Last week it was Chocolate-Covered Strawberries. This week it is Chocolate-Orange Mousse.

I have always liked the flavor of chocolate and orange, so that’s why you see Clementine zest in this recipe but you could also use regular orange zest.

I like to serve desserts in individual portions because they feel so much more personal. Plus, they are already plated so there is no last-minute cutting or slicing. These chic little treats, served in elegant china coffee cups, are ready whenever you are. And, you have control over portions (although no one will mind if you double the recipe and indulge again tomorrow).

Now, there are many ways to make mousse but this so-simple way is fairly healthy with its tofu base and cocoa powder. You choose the sweetener and the amount that suits you. You can also dress it up with a tablespoon of your favorite liqueur that complements chocolate and orange. In other words, you’re in charge. Enjoy!

Chocolate-Orange Mousse for Two

Reprinted with permission from by Carol Fenster

5 to 6 ounces (half-package) soft silken tofu (use remainder in a smoothie tomorrow morning)

3 tablespoons unsweetened cocoa powder (I like Dutch/alkali for its darker look)

3 tablespoons honey or maple syrup or agave nectar, to taste

1 tablespoon grated Clementine zest, plus more for garnish

1 tablespoon pure vanilla extract

Dollop of whipped cream or topping or yogurt

In blender, puree tofu, cocoa powder, honey, and vanilla until very, very smooth.  (Add a tablespoon of your favorite liqueur for a festive note. I like Kahlua—but try orange or chocolate next time.)  Stir in zest and divide mousse between two small coffee cups, wine goblets, or martini glasses and chill at least 4 hours or overnight.  Serve, garnished with whipped cream and grated zest.