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My silken tofu chocolate mousse is thick, glossy, and deeply chocolatey, with a silky spoonful that holds its shape like a rich dark chocolate pudding. You blend a block of silken tofu with powdered sugar, vanilla, and salt, stream in melted dark chocolate, then let the fridge do the rest!
save this recipe!Plenty of tofu mousse recipes lean on cocoa powder. I tested that route, and it left the mousse gritty. Melted dark chocolate is the only way I make it now, because it blends in completely smooth and gives you real chocolate-bar flavor instead of a dusty, dry finish.
Silken tofu on its own chills into a loose pudding, and the chocolate is what firms it into something thick and scoopable.
A friendly first step into silken tofu desserts, right alongside my vegan lemon posset. For a sliceable version in a crust, try my silky vegan chocolate pie!
Why You’ll Want a Batch of This Waiting in the Fridge
- No eggs, no whipping, no stand mixer.
- One blender or food processor does all the heavy lifting.
- Built for making ahead, since it needs at least 2 hours in the fridge anyway.
The Testing
Melted Chocolate vs. Cocoa Powder
Cocoa powder made the mousse gritty, no matter how long it blended. Melted dark chocolate disappears into the tofu and also helps it set, so it wins on both texture and structure.
How Much Chocolate per Block of Tofu
I tried more and less than 6 ounces, and this amount gave the firmest set and the right depth of chocolate flavor. Less chocolate means a looser, softer pudding, since the tofu alone won’t firm up much.
Powdered Sugar vs. Maple Syrup
Maple syrup made the mousse too liquid to set the way I wanted. Powdered sugar blends straight into the tofu without adding any extra moisture, so it stays thick.
Key Ingredients
- Dark chocolate: This is both the flavor and half of the structure. As the mousse chills, the chocolate firms up and turns a soft tofu pudding into something thick and scoopable.
- Firm silken tofu: I use firm silken tofu from the refrigerated section. Regular block tofu is a different product and won’t blend into the same silky texture.
- Powdered sugar: Powdered sugar dissolves into the tofu completely and adds sweetness without adding liquid (like maple syrup does).
- Salt: Just a pinch, but it makes the chocolate taste more like chocolate (sensory science magic).
- Vanilla extract: Helps the finished mousse taste like dessert, not like tofu with chocolate on top 😛
Why Is My Tofu Chocolate Mousse Grainy?
The usual culprit is chocolate that’s too hot. If the melted chocolate goes into the tofu while it’s still very warm, it can seize into tiny firm specks instead of blending in smoothly. That’s why the recipe has you let the chocolate sit for a few minutes after melting, then stream it in slowly with the machine running so it disperses evenly instead of landing in one hot pool.
A seized batch is fixable. Gently warm the mixture, ideally in a bowl set over a pot of barely simmering water (a double boiler), stirring until the specks soften, then blend again until smooth.
Because it chills for at least 2 hours, this is an easy dessert to make before dinner and forget about while you cook a cozy pot of my creamy gnocchi soup with white beans or my velvety roasted cauliflower soup!
Silken Tofu Chocolate Mousse
Ingredients
- 1 16-oz package silken tofu, 455 g
- ¼ cup powdered sugar, 30 g
- 1 tsp vanilla extract, 5 mL
- 1 pinch of salt
- 6 oz dark chocolate, or 1 cup dark chocolate chips, 170 g
Instructions
- Blend: In a food processor or blender, combine 1 16-oz package silken tofu, ¼ cup powdered sugar, 1 tsp vanilla extract, and 1 pinch of salt until smooth, scraping down the sides as needed to get everything blended.
- Melt Chocolate: Break 6 oz dark chocolate into chunks and place in a microwave-safe bowl. Microwave on high in 10-second increments, stirring between each round, until chocolate is almost all the way melted. Stir to melt remaining pieces. Do not overcook.Once fully melted, let the chocolate sit for a few minutes to cool.
- Add Chocolate: With the food processor or blender running, stream in the melted chocolate, and blend until fully combined.
- Chill: Pour into individual serving containers and chill in the fridge for at least 2 hours or until firm. It should be thick and spoonable, holding its shape when scooped, like a thick pudding.
- Serve chilled, optionally with raspberries and whipped cream!
Notes
Nutrition
Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
