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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Easy Chocolate-Orange Mousse for Two on Valentine’s Day

[donotprint]Each year I try to make a special dessert that lives up to the Valentine’s Day hype. That means it has to be rich and satisfying, usually chocolate. But since Valentine’s Day falls on a weeknight this year, this dessert needs to be super-easy—and preferably make-ahead so there’s no last-minute scramble.

Chocolate-Orange Mousse for Two

Chocolate-Orange Mousse for Two

This easy Chocolate-Orange Mousse fits the bill. I make it the night before, refrigerate it in individual servings (in the photo, I use my Mother’s china cups, but dessert bowls or wine glasses also work). When dinner is finished, there’s no last-minute plating; I just pull the desserts from the fridge, add a dollop of whipped topping (or not) and serve. At our house, dessert might also include a cup of dark-roasted coffee or perhaps a latte.

This recipe is designed for two people, so you have control over portion-size (although no one will mind if you double the recipe and indulge again tomorrow). Enjoy![/donotprint]


Easy Chocolate-Orange Mousse for Two

Recipe by Carol Fenster


This creamy dessert is equally good whether you use tofu or yogurt, but I often use yogurt to get some added calcium into my diet. Use the type and amount of sweetener that suits your family. For special occasions like Valentine’s Day, I like to add a tablespoon of liqueur such as Grand Marnier or Triple Sec or whatever liqueur you like.

5 to 6 ounces (half-package) soft silken tofu or a 5-ounce tub of vanilla Greek yogurt

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

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

1 tablespoon grated orange zest, plus more for garnish

1 tablespoon pure vanilla extract

Garnishes: Dollop of whipped cream or whipped topping and dusting or orange zest

In a blender, puree tofu (or yogurt), cocoa powder, honey, vanilla, (and liqueur if using) until very, very smooth.  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.