How to Make the Perfect Silken Tofu Chocolate Mousse
American · Easy · 75 min · 4 servings
A creamy and decadent chocolate mousse made entirely from silken tofu and melted dark chocolate. It is rich, smooth, and completely dairy free.
Why this recipe works
This Silken Tofu Chocolate Mousse recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 350 g silken tofu drained
- 200 g dark chocolate chips 70 percent
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp cocoa powder unsweetened
- 0.25 tsp sea salt
- 1 tbsp coconut oil
- 2 tbsp plant based milk
Step by step instructions
Step 1: Melt the Chocolate
Combine the dark chocolate chips and coconut oil in a heatproof bowl. Melt over a double boiler on low heat, stirring constantly until completely smooth. Remove from heat and let cool for 5 minutes.
Step 2: Blend the Tofu
Add the drained silken tofu and plant based milk to a blender or food processor. Blend on high speed for about 60 seconds until the tofu is completely smooth with no lumps remaining.
Step 3: Combine Ingredients
Add the melted chocolate, maple syrup, cocoa powder, vanilla extract, and sea salt into the blender with the tofu. Blend everything together on high for 90 seconds until the mixture is completely uniform and silky.
Step 4: Portion and Chill
Pour the mousse evenly into 4 serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate for at least 1 hour until the mousse is set and firm to the touch.
Step 5: Serve
Remove the mousse from the refrigerator and let it sit at room temperature for 5 minutes before serving. Top with fresh berries or shaved chocolate if desired and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- maple syrup → agave nectar or coconut sugar dissolved in 1 tbsp warm water
- dark chocolate chips → carob chips for a caffeine free version
- coconut oil → vegan butter melted at room temperature
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not draining the tofu properly which leads to a watery mousse that does not set
- Adding hot melted chocolate directly to the tofu without cooling it first which can cause separation
- Not blending long enough which leaves small tofu lumps in the final texture
Nutrition facts
Per serving: 280 calories, 8g protein, 28g carbs, 16g fat, 3g fiber.
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