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Place the chocolate chips in a small glass bowl and microwave on high 1 ½ minutes, or until almost melted, stirring after 1 minute. Place the chocolate and tofu in a food processor or blender and process 2 minutes, or until smooth. In a medium bowl, beat the salt and egg whites with a mixer on high speed until stiff peaks form. In a small saucepan, combine the Sucanat and ¼ cup water and bring to a boil over medium hat. Cook, without stirring, until a candy thermometer registers 238 degrees F. Pour the hot sugar syrup in a thin stream over the egg whites, beating at high speed. Gently stir ¼ of the meringue into the tofu mixture, then gently fold in the remaining meringue. Spoon ½ cup of the mousse into each of 8 6-ounce custard cups. Ocver and chill at least 4 hours. |
