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.
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 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!
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
Loved this recipe! My boyfriend, who has touted his mother’s non-dairy-free and certainly not vegan chocolate mousse for years said that even his mother might not be able to tell the difference! Thank you for an incredible yet simple recipe!
So glad to hear that, Nivedita! Thank you for the feedback! :)
Simple and excellent recipe. Thank you for sharing.Â
So simple and delicious! Followed the recipe exactly and it turned out great!Â
Made this twice in the last couple of days already haha. So so so good! My new go-to for chocolate cravings !Â
Creamy, chocolatey, light yet filling, the perfect dessert! The texture was spot on and the portions were very satisfying as well! My non-vegan brother couldn’t believe that it was tofu haha, he thought that it was dairy cream:P
Thanks for the recipe!
This was everything the recipe promised! I served it with fresh cherries to four people; we all felt our serving was large enough.
So smooth and chocolatey!
Just made the Silkin Tofu Chocolate Mousse. Wow! Super easy, Super delicious. I love dark chocolate so I used 86 % cocoa. Even my husband liked it and he doesn’t like tofu. Will definitely make again. Thank you for sharing!
One of my favorite quick desserts. I only had firm tofu but I whizzed it in the food processor until very creamy….next time I’ll make sure to get silken. It’s still yummy with the firm!
So good! I only had semi-sweet chips so I didn’t add any syrup. So light and fluffy! I also use this type of filling for a chocolate oreo pie. Such a great last-minute dessert that will impress!
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.
Oh my my…this is simply delicious.
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 …Â and whipped it all up in my blender. Â SO EASY and it came out super creamy, light, and VERY flavorful.
So glad to hear that, Raven! :)
This was fabulous.  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 neighbor’s fresh black and raspberries,  Garnished with purple basil form my garden.  A go to recipe from now on- thanks!
So glad you liked this recipe! Thank you for the feedback! :)
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!
So glad you liked this mousse, Gail!
I had a one pound package of tofu, so I increased the chocolate by 1/3, Â Also, I had dark chocolate bars, with lemon, ginger, and black pepper so I melted this and skipped the sweetener, Â This turned out awesomely good!!!! Â Thank you!!!
Dark chocolate bars with lemon, ginger, and black pepper? Yum! That sounds amazing!