Chocolate-0range Silk Mousse

• 1 12.3-ounce package reduced-fat silken tofu (1 1/2 cups)
• 3 ounces good-quality bittersweet chocolate (not unsweetened), finely chopped
• 1/3 cup unsweetened cocoa powder
• 1/4 cup boiling water
• 1 teaspoon vanilla extract
• 1/2 teaspoon freshly grated orange zest
• 2/3 cup confectioners' sugar
• 2/3 cup chocolate wafer crumbs (3 ounces) (see Notes)

Nutritional Note: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newman's Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural foods section of large supermarkets.

1. Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
2. Combine chocolate and cocoa in a medium bowl. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Stir in vanilla and orange zest. Mix in confectioners' sugar, a little at a time, until smooth. Add the chocolate mixture to the processor; puree until smooth and well blended, scraping down the sides as needed. [To make wafer crumbs: Place wafers in a ziplock plastic bag, seal and crush with a rolling pin. Alternatively, pulse wafers in a food processor.]
3. Spoon about 2 teaspoons chocolate crumbs into each of 5 parfait glasses or dessert dishes. Add about 1/4 cup mousse, then layer with another 2 teaspoons crumbs. Top with another 1/4 cup mousse and finish with a sprinkling of crumbs. Cover and refrigerate for at least 1 hour.

• Makes 5 servings, about 1/2 cup each.
• Prep Time: 30 Minutes | Start to Finish: 1 1/2 Hours | To Make Ahead: The Mousse will keep, covered, in the refrigerator for up to 2 days | Ease of Preparation: Easy
• Per Serving: 266 Calories; 9 g Fat (4 g sat, 0 g mono); 1 mg Cholesterol; 42 g Carbohydrate; 8 g Protein; 4 g Fiber; 125 mg Sodium.
• Nutritional Bonus: 16% DV Fiber.