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.
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.
Looking for more egg-free chocolate desserts? Check out my Moist Chocolate Cake, Double Chocolate Muffins, Avocado Chocolate Mousse, and Dark Chocolate Mousse.
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.
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.
Recipe Notes:
- Choose 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 sweetener, use maple syrup, agave nectar, or honey if not vegan.
- Make sure that the silken tofu and melted chocolate are at room temperature.
More single serving desserts
- Strawberry Eton Mess
- Apple Pie Yogurt Parfait
- No-Bake Cheesecake
- Individual Apple Crisps
- Berry Cheesecake Parfaits
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!
How To Make It: Silken Tofu Chocolate Mousse
Ingredients
- 3.5 oz. (100 g) roughly chopped dark chocolate (I used 70% dairy-free dark chocolate)
- 1 package (12 oz.-340 g) organic silken tofu at room temperature, drained
- 2 tablespoons maple syrup
Toppings (optional):
- chocolate shavings
- raspberries
- blackberries
- fresh mint
Instructions
- 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.
- 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.
- Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes.
- To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.
- Leftovers will keep in the fridge for up to 3-4 days
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.
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!
Glad you liked it, Tammy! Thank you for the feedback! :)
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.
What a great idea, Ari! :)
Great receipt really takes 5min, tasty and cheap compare to dairy products alternatives if you’re staying in Indonesia. ThanksÂ
OMG!!! This was sooooo delicious! Thanks for such a great recipe!
Glad you liked it! :)
Absolutely delicious! I can’t wait to make it again for company.
Glad you liked it, Laura!
Just made this chocolat pudding and its awesome
Will pit some vegan wipped cream on top before serving tomorrow ! Great recipeÂ
Glad you liked this recipe, Chantal! :)
A great healthy dessert, loved by the omnivores in my family too! Not very sweet, but great texture and flavor!Â
So glad you liked it, Natalie! Thank you for the feedback! :)
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.
Thank you so much for the tips, Shelby! :)
Oh, thanks for sharing this recipe! I love it, I tried it today. :) It’s so easy to make, and finally, I could use my silken tofu for something. :)
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! :)
Keep creating delicious recipes!
So glad you liked it, Suzie! It’s a great idea to use it as a frosting. :)
What a delicious recipe! This is my first experience making a pudding with tofu, but I’m definitely making this for all my guests!
So glad you liked it, Inge! :)
I tried this recipe tonight. Fantastic! The comment to add a pinch of salt really helped bring everything together. Thanks again.
So glad you liked it, Greg! Thank you for the feedback!
Wow …… Â I am totally blown away !!Â
Every bite brings joy thank you for this beautiful dessert, can’t wait to make it for my friendsÂ
Thanks for trying the recipe and I’m glad it came out great for you! :)
Have you tried this as a pie filling? I was thinking about pouring this into a graham pie crust.
Heidi P.
I haven’t tried it yet, but it’s on my to-do list. I think it will be amazing! :)
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
Hi Sylvia! Yes, you can omit the maple syrup if you wish.