Pomegranate Chocolate Mousse

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0.8 min read

Pomegranate Chocolate Mousse

Course: Dessert
Yield: 4 people


  • 6 ounces Hershey cocoa powder (Unsweetened)
  • 1/2 cup pomegranate glaze (see instructions)
  • 2 tablespoons Splenda
  • 1/4 cup hot water
  • 12 ounces extra firm silken tofu
  • 2 teaspoons vanilla extract

Pomegranate Glaze

  • 1 cup pomegranate fresh (seeds and pulp)
  • 1/4 cup 100% apple juice concentrate (found in freezer sections of markets)
  • 1 tablespoon corn starch


  • Combine cocoa powder, pomegranate glaze, Splenda, and hot water in a stainless steel bowl.
  • Cook slowly over a hot water bath for 5 minutes, until the mixture is like fudge.
  • In a food processor, blend tofu for 1 minute, then add fudge and vanilla extract. Blend until smooth.
  • Place mixture into piping bag and pipe into serving glasses. Garnish with a strawberry, if desired.

Pomegranate Glaze

  • Bring pomegranate and apple juice concentrate to a boil for 3 minutes.
  • Thicken with 1 tablespoon cornstarch.
  • Dissolve in 2 tablespoons cold water.
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