This chocolate mousse was developed by high school student Shameer Griffin and won second place in our C-CAP Healthy Dessert Contest. Dark chocolate is rich in flavonoids, a group of phytochemicals that act as antioxidants. It makes the perfect complement to blueberries which are packed with phytochemicals anthocyanins, ellagic acid and resveratrol.
Place all ingredients into non-stick pan and heat over medium heat, stirring while mixture gently boils until entire mixture is amber in color, and most of liquid is absorbed. Transfer to sheet pan lined with lightly sprayed parchment paper. Cool completely; cut into pieces.
Place almond milk in small saucepan and bring just to boil. Stir in chocolate chips until melted completely. Stir in vanilla. Transfer to blender; add tofu cubes and puree until smooth. Spoon into 8 individual molds or ceramic dish. Refrigerate until firm, about 1 hour.
Combine blueberries, water and brown sugar in saucepan and bring to boil. Reduce to simmer and cook for 8 minutes. Drain blueberries and reserve liquid. Transfer blueberries to blender. Add tofu, sugar, lemon juice and salt; puree completely. Spoon over cooled chocolate mo usse and return molds or pan to refrigerator. Transfer reserved blueberry juice back to saucepan. Bring to boil, simmer over low heat for 10 minutes to thicken. Set aside.
Unmold or spoon into 8 parfait cups. Drizzle blueberry sauce over top and decorate with sesame crunch.