This Silken Tofu Chocolate & Raspberry Mousse is rich and deliciously creamy. Using just 4 simple ingredients, it’s super easy to make and is vegan & gluten free!
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I’m sure tofu isn’t the first ingredient that comes to mind when you are thinking of making a dessert, but trust me on this one!
If you have an egg allergy, mousse is normally not suitable, as egg whites are used & beaten together with white sugar which forms a creamy consistency and when mixed with chocolate for example, then creates a mousse.
In this vegan chocolate mousse recipe you will mix up silken tofu in a food processor with some dark chocolate and a touch of maple syrup, resulting in the perfect vegan dessert!
This silken tofu chocolate & raspberry mousse is also way healthier than a traditional chocolate mousse, as the tofu is packed full of protein and dark chocolate is a powerful source of anti-oxidants, so you can satisfy your sweet tooth and still be feeding your body healthy food.
If you are looking for more ways to use silken tofu check out this collection of recipes!
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❤️ Why You Will Love This Recipe..
- Made with only 4 store cupboard ingredients
- Super simple to make
- Vegan, gluten and nut free
- Satisfies that chocolate craving but is actually pretty good for you!
🥘 Ingredients Needed & Notes
- Tofu - This is your secret ingredient! You will need soft silken tofu for this recipe. This is the softest tofu with the highest water content. Firm tofu will not work as well so I wouldn’t recommend using this. You will normally find the tofu in the chilled foods area of the supermarket in the vegan or plant based section.
- Dark Chocolate - I have used dark chocolate as this is dairy free, unlike milk chocolate (always check the packaging though!) and actually so much better for you. Try and find one that is at least 70%, the higher percentage you go the less sweet it is, so you may need to add a drop more maple syrup.
- Maple Syrup - I have used maple syrup as this is a vegan recipe. You can also use agave syrup which is vegan as well. If you only need it to be dairy free, you can swap this for honey.
✋ Be sure to double check all packaging for allergens. ✋
✏️ How To Make This Recipe
For the full printable recipe, along with ingredient quantities, scroll to the recipe card at the end of the post ⬇️
This is such an easy recipe that requires just 5 minutes hands on preparation time!
Prepare The Tofu
Start by draining the water from the tofu. Place it in a sieve over the sink until all the excess liquid has drained away.
Melt The Chocolate
I find the easiest way to do this is in the microwave. Break the chocolate into equal sized pieces and place in a microwave-safe bowl. The key here is to not let it burn, which is so easily done, so microwave it in 20-30 second increments and keep checking and stirring each time. Depending on your microwave it could take 1-3 minutes.
You can also melt the chocolate on the hob. Place a saucepan of water about a quarter full, on the hob and bring to the boil. Place a heatproof bowl on top of the saucepan and add the chocolate. Reduce the heat to a simmer and stir the chocolate until melted.
Blend
Add the tofu, melted chocolate and maple syrup to a high-speed blender or food processor and blend until smooth.
Use a spatula to scrape down the sides of the food processor a few times so all of the ingredients are being blended.
This may take up to 5 minutes depending on your blender, so be patient and keep going until all the ingredients have come together and you are left with a smooth, creamy consistency.
Serve
Pop into individual ramekins, top with fresh raspberries and chill in the fridge for at least an hour to allow the mousses to set.
💡 Tips & Tricks
- Once the chocolate has melted, add it quickly to the food processor with the other ingredients. Don’t let it re-set or you will not be able to achieve that silky, smooth consistency.
- Take the tofu out of the fridge for 10 minutes before using, to allow it come to room temperature. This will make it easier to blend.
- Don’t forget to drain the tofu!
- Try and find dark chocolate which is at least 70% for extra richness.
- Don’t forget to lick the bowl - this is the best part!
⚡ Variations
You can top the mousse with so many different flavours! Here are a few ideas.
- Dark Chocolate Shavings
- Different fruits -eg. Banana, Fresh Berries or Grapes
- Fresh Mint
- Grated Orange Zest for a twist on chocolate orange
- Shredded Coconut
- Dark Chocolate Chips
🔪 Equipment
These silicone spatulas are great for scraping those last bits of mousse out of the food processor.
I love the pastel colours on these individual ramekins.
This is a really great, all round food processor.
If microwaving your chocolate to melt it you will need a microwave.
🍴 How To Serve
This silken tofu chocolate mousse can either be enjoyed straight away, where the texture will be a chocolate pudding consistency, or you can chill it in the fridge for at least an hour to allow the mixture to firm up and become more of a mousse consistency.
🥡 Storage
This chocolate and raspberry mousse will keep in the fridge for up to 5 days. You can also freeze it in individual portion pots, then thaw in the fridge overnight when ready to serve.
💬 Recipe FAQ
The difference is all in how much water is left in the tofu. Silken tofu is the softest tofu as it has the highest water content. It has an almost jelly like texture and will fall apart in your hands quite easily, whilst regular or firm tofu has less water and more resembles the consistency of feta.
I would only recommend making this recipe with silken tofu. You will not achieve the same results using firm tofu.
❤️ More Sweet Recipes You Will Love
Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x
Silken Tofu Chocolate & Raspberry Mousse
Ingredients
- 250 g silken tofu drained
- 90 g dark chocolate at least 70%
- 2 tablespoon maple syrup
- 8 raspberries
Instructions
Prepare The Tofu
- Drain the water from the tofu. Place it in a sieve over the sink until all the excess liquid has drained away.
Melt The Chocolate
- Either melt the chocolate in the microwave or on the hob.
- To melt in the microwave, break the chocolate into equal sized pieces and place in a microwave-safe bowl. The key here is to not let it burn, so microwave it in 20-30 second increments and keep checking and stirring each time. Depending on your microwave it could take 1-3 minutes.
- To melt the chocolate on the hob. Place a saucepan of water about a quarter full, on the hob and bring to the boil. Place a heatproof bowl on top of the saucepan and add the chocolate. Reduce the heat to a simmer and stir the chocolate until melted.
Blend
- Add the tofu, melted chocolate and maple syrup to a high-speed blender or food processor and blend until smooth. Use a spatula to scrape down the sides of the food processor a few times so all of the ingredients are being blended.This may take up to 5 minutes depending on your blender, so be patient and keep going until all the ingredients have come together and you are left with a smooth, creamy consistency.
Serve
- Pop into individual ramekins, top with fresh raspberries and chill in the fridge for at least an hour to allow the mousses to set.
Notes
- Take the tofu out of the fridge for 10 minutes before using, to allow it come to room temperature. This will make it easier to blend.
- Don’t forget to drain the tofu!
- Try and find dark chocolate which is at least 70% for extra richness.
- Tofu - This is your secret ingredient! You will need silken tofu for this recipe. This is the softest tofu with the highest water content. Firm tofu will not work as well so I wouldn’t recommend using this. You will normally find the tofu in the chilled foods area of the supermarket in the vegan or plant based section.
- Dark Chocolate - I have used dark chocolate as this is dairy free, unlike milk chocolate (always check the packaging though!) and actually so much better for you. Try and find one that is at least 70%, the higher percentage you go the less sweet it is, so you may need to add a drop more maple syrup.
- Maple Syrup - I have used this as this is a vegan recipe, you can also use agave syrup which is also vegan. If you only need it to be dairy free, you can swap this for honey.
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