Silken Tofu Chocolate Mousse

If you’ve never tried a silken tofu chocolate mousse before, this recipe will take you completely by surprise! It’s decadent, rich, velvety smooth, creamy, and unbelievably easy to whip up. You’ll never guess that this is vegan, gluten-free, egg-free and dairy-free. Perfect as a light after dinner treat or as a healthy snack.

 A small bowl of silken tofu chocolate mousse garnished with berries and a sprig of fresh mint - top view

This indulgent dessert is made with just three ingredients: silken tofu, dark chocolate, and maple syrup. The tofu provides a smooth and creamy base, and the dark chocolate adds decadence as well as antioxidants. A little maple syrup gives a touch of natural sweetness that’s just right. Once the ingredients are blended together, pour the mixture into ramekins or glasses, and you’ll have a delicious chocolate mousse within a few minutes. Easy right?

Enjoy it  immediately as a pudding, or for a firmer consistency, refrigerate the mousse for a few hours.

A small bowl of silken tofu chocolate mousse and a spoon

I have to admit, I was skeptical about using tofu in a dessert, but I was pleasantly surprised. It’s pretty much flavorless but it has the perfect consistency to use as a creamy alternative to dairy products. If you’re health-conscious, this mousse is a perfect option for when you’re craving something rich and satisfying. It’s so good that if you serve it to friends and family, no one will even realize that it’s so simple to make.

 A small bowl of silken tofu chocolate mousse garnished with berries and a sprig of fresh mint - side view

You can try different variations of this recipe by adding a few tablespoons of nut butter for a salty-sweet snack, or a dash of cinnamon or cayenne pepper.  Also,  get creative with toppings, the options are endless. Here are a few ideas: chocolate shavings, berries, chopped roasted nuts, shredded coconut, and/or a dollop of coconut whipped cream.

Whether you enjoy it as is or add a few touches to make it your own, this chocolate mousse is so delicious and healthy, you’ll find yourself reaching for it every time you have a sweet tooth.

Two small bowl of silken tofu chocolate mousse

Recipe Notes:

  • Choose a good quality chocolate. I used dairy-free 70% dark chocolate, feel free to replace it with semi-sweet chocolate chips or any chocolate of your choice.
  • As a sweeter, use maple syrup, agave nectar or honey if not vegan.
  • Make sure that the silken tofu and melted chocolate are at room temperature.

Give this silken tofu chocolate mousse a try and let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!

A small bowl of silken tofu chocolate mousse garnished with berries and a sprig of fresh mint - top view
5 from 29 votes
Silken Tofu Chocolate Mousse
Prep Time:
5 mins
Total Time:
5 mins
Author: as easy as Apple Pie
Course: Dessert

3-Ingredient Silken Tofu Chocolate Mousse - A super easy dessert or snack, ready in 5 minutes. Gluten-free, dairy-free, eggless, and vegan.

  • 100 grams (3.5 ounces) roughly chopped dark chocolate (I used 70% dairy-free dark chocolate)
  • 1 package (340 grams-12 ounces) organic silken tofu at room temperature, drained
  • 2 tablespoons maple syrup
Toppings (optional):
  • chocolate shavings
  • raspberries
  • blackberries
  • fresh mint
  1. Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.

  2. Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.

  3. Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes. 

  4. To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.

  5. Leftovers will keep in the fridge for up to 3-4 days


*Prep time does not include chilling.

© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe

Nutrition Information
Amount per serving (125 g) — Calories: 270, Fat: 16g, Saturated Fat: 8g, Sodium: 31mg, Carbohydrates: 21g, Fiber: 4g, Sugar: 18g, Protein: 8g

Did you make this recipe?

Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

Not into tofu? Try one of these vegan chocolate desserts:

Avocado Chocolate Mousse

Chocolate Orange Avocado Pudding

2-Ingredient Dark Chocolate Mousse

69 comments on “Silken Tofu Chocolate Mousse”

  1. Oooh. This looks so good. Chocolate mousse with berries, perfect. I like the idea of making it with tofu. I’ll have to try it.

  2. Thank you man! I really needed this since I was craving chocolate mousse so much ๐Ÿ˜€ luckily I had silken tofu in my fridge and when I saw this I went and made it right away! It was really good 5+ stars! It didn’t become fluffy or whatever like “real” chocolate mousse but that’s fine. I was wondering if it is possible to mix some vegan whipped creame in it so that it might become more fluffy. I don’t know I might try it and see

  3. Hello!

    Oh my fluffy goodness! I came out even better than i expected. I was trying recipes for a wedding for which i have to prepare a dessert that is supposed to be omni prove. And what can I say. It’s perfect! Fluffy texture, the right sweetness and no tofu flavor whatsoever. I assume everything depends on the quality of the ingredients you use as there are only the of them. I will use this chocolate mousse for a vegan cake and I don’t need to worry now for the omnivores. Thanks so much for the recipe! Soooo good!

  4. Hi Elena,

    thank you for your recipe!

    does this mousse hold up firmly? i.e. I wanted to use it in a layered cake.
    thank you for your help!

    • Hi Susana! I’ve never tried it myself but I think it will be fine. Just make sure that you chill it for at least 2 hours or until pretty firm. Let me know how it goes ๐Ÿ™‚

    • I added a small amount of coconut oil to the melted chocolate… just maybe 1/4 tsp or less… just to see and it worked well for firmness

  5. We are not a vegan family, however I wanted to find a healthier alternative to full fat, dairy deserts as my daughter loves her puddings! Well, this chocolate mouse has been a huge hit with everyone in our house including Dad and Grandma ๐Ÿ™‚
    Thanks so much for this recipe, I think it will be a very well used recipe. Liz x

  6. Has anyone tried freezing this? I wonder if it would turn out like ice cream or just ruin it

  7. Does the tofu need to be pressed & drained beforehand? I am really excited to try this recipe!! Thank you for sharing ๐Ÿ™‚ I just donโ€™t want to mess it up before I begin. Thanks again!!

  8. Thank you so much for sharing this recipe!
    I made some tonight and licked some off the spoon, and it was already delicious! I can’t wait to share it with my family! (Or eat it all by myself :P)
    When I made mine, the pudding was kind of bitter so I put more maple syrup, (like 1 tsp) but that didn’t make a difference, so I put some salt! And putting salt was a great choice! So, if your pudding turns out a bit bitter, I recommend putting some salt (little by little)! I think I did not even put 1/4 tsp of salt.

  9. OH MY yumminess! This was delicious. I try to follow a vegetarian diet as closely as possible but I didn’t have ANY diary-free chocolate. So I used 80% cacao chips instead and agave. I can’t wait to share it with the family tonight!

  10. This recipe sounds amazing, will definitely try asap!!! Also do you know how firm the silken tofu has to be? Or should I get the soft silken tofu?ย 

    • There is written on the package, firm.
      Let me know if you try it! ๐Ÿ™‚

    • Amazing vegan dessert, great for someone like me who is woeful at making desserts of any kind. I substituted the maple syrup for agave nectar, as that’s what I had in the pantry. Thank you for providing a way to use silken tofu, as I’ve always been at odds with it, especially when it comes to savoury dishes.

  11. Wow! Will defo be making this again, even my fussy husband wolfed it down! I tried it before adding the chocolate and it tasted like egg custard or semolina which I love so I just scooped plain out for myself then added half the chocolate for my hubby (he’d already eaten half of it after I stupidly left it unattended near the microwave so it worked out fine). Thanks ๐Ÿ™‚

  12. Used a 100% cocoa bar because it’s all I had on me. It was INTENSE, should have used far less, added more maple syrup, some salt and still was crazy bitter and a bit too rich. I’m going to attempt this again but I have to figure out how to get through all this first heh.

  13. This was delicious and so easy!ย I tried it both chilled in the fridge and frozen. The one in the freezer was just like a Fudgesicle in taste and texture so it was great for a hot day. But, I definitely prefer the fluffy mousse I left in the fridge. Thanks for the recipe!

  14. Could I substitute honey for the maple syrup?

  15. I don’t have a food processor, but I really want to make this tonight. Would a blender work? Thank you!

  16. Hi,
    I have 60% dark chocolate that I’d like to use (Polish and it’s delicious). Can I omit the maple syrup since the chocolate is sweeter and still have mousse-like consistency? I’m not looking to make it vegan, just less sugary.

    Thanks, Sylvia

  17. Have you tried this as a pie filling? I was thinking about pouring this into a graham pie crust.
    Heidi P.

  18. Wow …… ย I am totally blown away !!ย 
    Every bite brings joy thank you for this beautiful dessert, canโ€™t wait to make it for my friendsย 

  19. I tried this recipe tonight. Fantastic! The comment to add a pinch of salt really helped bring everything together. Thanks again.

  20. What a delicious recipe! This is my first experience making a pudding with tofu, but I’m definitely making this for all my guests!

  21. Oh, thanks for sharing this recipe! I love it, I tried it today. ๐Ÿ™‚ It’s so easy to make, and finally, I could use my silken tofu for something. ๐Ÿ™‚
    I won’t eat it on its own, I will use it as frosting on a cake. If I share it on instagram, I will tag you! ๐Ÿ™‚

    Keep creating delicious recipes!

  22. Thank you so much for this recipe! I have recently found out that I have to be dairy free so I altered the recipe a tad. So your recipe gave me the confidence to try to adapt it to my dietary restrictions. Thank you!
    I had to use 100% cacao bars.
    Since they are bitter I did a suggestion someone posted above to add a pinch of salt.
    I added 3 tablespoons coconut oil to add flavor.
    I had to add 1/2 cup sugar since 100% cacao is sugar free. I still added the maple syrup as the recipe calls for.
    I spiced it up by adding a tiny pinch of Cayenne powder.
    I sprinkled the top with roasted pumpkin seeds.

    I hope this helps with anyone who has dairy allergies and/or tree or ground nut allergies.

  23. A great healthy dessert, loved by the omnivores in my family too! Not very sweet, but great texture and flavor!ย 

  24. Just made this chocolat pudding and its awesome
    Will pit some vegan wipped cream on top before serving tomorrow ! Great recipeย 

  25. Absolutely delicious! I can’t wait to make it again for company.

  26. OMG!!! This was sooooo delicious! Thanks for such a great recipe!

  27. Great receipt really takes 5min, tasty and cheap compare to dairy products alternatives if youโ€™re staying in Indonesia. Thanksย 

  28. I used this recipe to fill cocoa and almond flour tartlet crusts after they had cooled completely. Garnished with dark chocolate covered strawberries. My elderly guests were delighted. They had no idea until after that they had enjoyed something Vegan and so relatively good for them.

  29. This was really delicious. I had to use organic sugar and guesstimate the chocolate. My daughter and I loved it. Easy, inexpensive, quick. I’d never used silken tofu but loved the texture and taste of this. Thanks!

  30. SO SO good! I admit I did not make the recipe exactly as stated–I used honey instead of maple syrup and whatever random chocolates I was trying to get rid of. So my version was not vegan. I really just needed to make some silken tofu disappear!! And what a delicious way to do so. I didn’t wait for it to set before eating a bowl.

    I will say if you do it my way with random chocolates (the sweet junky kind), cut way back on the sweetener because the only thing I didn’t like about it was it was too sweet but that was my own doing, not the recipe.

  31. I had a one pound package of tofu, so I increased the chocolate by 1/3, ย Also, I had dark chocolate bars, with lemon, ginger, and black pepper so I melted this and skipped the sweetener, ย This turned out awesomely good!!!! ย  Thank you!!!

  32. Excellent and so easy and fast to make. I used my blentec blender instead of a food processor and used monkfruit instead of the other sweeteners and it was delicious!

  33. This was fabulous. ย I used it for a social distance dinner so fresco and a friend of mine gave me smoked salt that I finished it with and my neighborโ€™s fresh black and raspberries, ย Garnished with purple basil form my garden. ย A go to recipe from now on- thanks!

  34. I used what I had … bits of chocolate (some 60%, some 70% cacao), sweetener (same amt, but agave), and 1 11.5 oz box silken tofu …ย and whipped it all up in my blender. ย SO EASY and it came out super creamy, light, and VERY flavorful.

  35. Oh my my…this is simply delicious.

  36. I’ve never used tofu for anything before. I missed the part about draining it first. It never got thicker than pudding consistency; still, it was very delicious! I made it in my new, first, food processor! I was afraid it would be too thick for my blender. It’s not as sweet as regular pudding or mousse, but very creamy and chocolatey! I have a large family (9, including my husband, me, our 5 kids, 2 Daughters-in-Law and granddaughter, 2 dogs, a cat {and a partridge in a pear tree!}) I only made a sample to test the recipe. Next time I’ll make enough for everyone.

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