Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until
candy thermometer registers 238. Pour the hot sugar syrup in a thin stream over egg whites,
beating at high speed. Gently stir one fourth of the meringue into the tofu mixture; gently
fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 custard cups. Cover and
chill for at least 4 hours. Garnish with whipped topping and grated chocolate, if desired.
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