Go Back
–+ servings
A glass of vegan chocolate mousse topped with whipped cream and two raspberries, with a spoonful being taken out.
Print Recipe

Silken Tofu Chocolate Mousse

This silken tofu chocolate mousse is creamy, glossy, and bittersweet with just 5 ingredients and 10 minutes of prep.
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Desserts
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: tofu chocolate mousse, tofu dessert, tofu mousse, tofu pudding, vegan mousse
Servings: 4 servings
Author: Sarah Bond

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.
    A food processor bowl containing creamy blended sauce and a black spatula.
  • 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.
    A glass bowl filled with melted chocolate being stirred by a silicone spatula.
  • Add Chocolate: With the food processor or blender running, stream in the melted chocolate, and blend until fully combined.
    A food processor bowl filled with smooth, blended chocolate mixture.
  • 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.
    Three glass cups of chocolate mousse topped with fresh raspberries, accompanied by a small bowl of whipped cream, chocolate shavings, and loose raspberries.
  • Serve chilled, optionally with raspberries and whipped cream!

Video

Notes

Storage: Keep the mousse covered in the fridge, in individual glass jars or ramekins with lids, for up to 3 to 4 days. Serve it straight from the fridge, since it's at its thickest when cold. Add raspberries and whipped cream right before serving so the whipped cream stays fluffy and the berries don't bleed into the top.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 37g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 77mg | Potassium: 327mg | Fiber: 2.5g | Sugar: 31.5g | Vitamin A: 21IU | Vitamin C: 0mg | Calcium: 53mg | Iron: 3mg
QR Code linking back to recipe