Tofu Chocolate Mousse

Course: Chocolate desserts, Desserts, No Bake Dessert

Cuisine: American, East Asian, Mixed

Diet: Gluten Free, Vegan

Prep Time: 20

Overnight chilling time (Inactive): 8

Total Time: 8 20

Servings: servings (about ½ cup each)

Calories: 230kcal

Author: Dini Kodippili

Super creamy, delicious, vegan, gluten free silken tofu chocolate mousse that takes less than 20 minutes to make! Plus, you can add protein powder for a high protein chocolate mousse, and easily switch up the flavor with different add-ins and toppings.

EASY - Incredibly easy recipe, and very adaptable as well. Vegan and gluten free, but tastes like it's made with cream! A great protein-packed snack to enjoy as a daily treat as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

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Ingredients

300 - 340 g silken soft tofu or soft tofu, 1 package
150 g bittersweet chocolate use up to 200 g for a richer, deeper chocolate flavor (see recipe notes)
1.5 tbsp dutch cocoa powder
⅛ tsp sea salt or more to taste
40 g vegan protein powder add this to make a high protein tofu mousse, but you can leave it out if you don't need it (I use unflavored protein powder, so that it doesn't affect the taste; see recipe notes)
Maple syrup or honey optional, to taste (see recipe notes)

Instructions

If you’re using chocolate blocks, chop the chocolate into smaller pieces. You don't have to do this if you’re using chocolate chips.
150 g bittersweet chocolate
Melt the chocolate in a microwave-safe bowl in 20 second bursts, while stirring in between until the chocolate is about 90% melted.
Remove the chocolate from the microwave and stir to melt the remaining chocolate until it's smooth and free of lumps (i.e. any undissolved chocolate pieces).
Set it aside while you get the tofu ready.
Open the tofu package and drain the excess water from the package. The tofu is very delicate, so handle it carefully.
Optional - You can place the tofu on a plate lined with paper towels or a clean cloth napkin to absorb extra moisture.
Add the tofu into a blender or a food processor. I always make at least a double batch, so I use a blender. If you’re making a single batch, a stick blender will work too.
300 - 340 g silken soft tofu
Add the melted chocolate, cocoa powder, and salt. Add the vegan protein powder if using as well.
150 g bittersweet chocolate, 1.5 tbsp dutch cocoa powder, ⅛ tsp sea salt, 40 g vegan protein powder
Blend the ingredients together. The mixture should look a little grainy at first. Stop the blender and scrape down the sides of the container with a spatula to mix in any melted chocolate or cocoa powder stuck to the sides.
Continue to blend until you have a smooth, uniformly colored, thick, creamy mixture.
Taste and add 1 or 2 tbsp of honey or maple syrup, only if needed. Stir or pulse to blend.
Maple syrup or honey
Pour the mixture into serving dishes and chill in the fridge for at least 8 hours. The larger the dish, the longer it will have to chill to set.

Notes

Note about the chocolate

If I make this recipe to eat daily, then I only add 150 g of chocolate. However, if I'm making this as a dessert for a dinner party or a special occasion, I like to add 200 g of chocolate, or even up to 250 g for more chocolate flavor and a richer taste and texture.

Note about the protein powder

Unflavored protein powder will not change the flavor of the protein chocolate pudding. So, you can EASILY leave it out and have no change in flavor.

However, if you choose to add chocolate protein powder, there will be a change in flavor to reflect the flavor of the protein powder. Please keep that in mind and adjust other ingredients accordingly.

Note about adding sweetener

If you want this to be sweeter, you can add 1 - 2 dates along with the tofu, so that it'll blend in with the ingredients to make this tofu chocolate mousse sweeter.

Or you can add honey and maple syrup at the end as this will mix in easily with the mousse without having to blend it. But don’t add too much as this could make the mixture runny and the final mousse too soft.

Nutrition