Silken Tofu Chocolate Mousse

close up of two pots of tofu chocolate. mousse topped with raspberries and mint.

5 from 1 vote

Silken Tofu Chocolate Mousse

Treat yourself to this irresistibly creamy Silken Tofu Chocolate Mousse! Made with just 3 ingredients this vegan pudding is rich, velvety smooth & a healthier option than traditional chocolate mousse.

Prep Time5

Chill Time1

Total Time1 5

Course: Dessert

Cuisine: American, British, Italian

Diet: Gluten Free

Allergen: Soya - Can be made soya free

Free From: DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE

Servings: servings

Calories: 397kcal

Author: Lauren Woodger

Ingredients

250 g ( 9 oz) silken tofu drained
90 g (3 oz) dark chocolate at least 70% cocoa
2 tablespoon maple syrup
8 raspberries to decorate

Metric - Us Customary

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

See the recipe post for more detailed guidance and instructions.

Tips & Tricks

Use Tofu At Room Temperature: Take the tofu out of the fridge for 10 minutes before using it to allow it to come to room temperature. This will make it easier to blend.
Combine The Ingredients Quickly: 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 and the mousse will have a grainy texture.
Go Dark: Try and find dark chocolate which is at least 70% for extra richness.
Adjust Sweetness To Taste: Taste the mousse mixture before chilling and adjust the sweetness if needed by adding more maple syrup as the sweetness can vary depending on the type of chocolate used.
Serve Chilled: Serve the mousse chilled for the best texture and flavour. Garnish with fresh fruit like raspberries, coconut whipped cream, or chocolate shavings for an extra touch of indulgence.
Don’t Forget To Lick The Bowl - This is the best part!

How Can I Make This Recipe Allergy Friendly?

This mousse is a vegan recipe so that automatically makes it dairy-free and egg-free!

Make It Soya-Free: Tofu is made from soybeans so won’t be suitable if you have a soy allergy, however, fear not as I have a tasty alternative: Avocado!

Yes, it may sound even madder than tofu, but it works! Substitute the tofu for two ripe avocados and blend them together with the melted chocolate and maple syrup, then add a teaspoon of vanilla extract to finish off.

Nutrition