Firm Tofu Chocolate Mousse — It’s So Good!
I created this firm tofu chocolate mousse recipe when I was pregnant with my first child. I craved chocolate—sweet, rich, and in endless supply. But when you’re eating for two, nutrition matters.
Instead of devouring cookies, I worked on a treat that offered at least some nutritional value. This creamy, dairy-free mousse became my answer. It’s been a favorite ever since, thanks to its silky texture and deep, earthy chocolate flavor. Of course, there’s the added bonus that it’s made with protein-packed tofu, one of our 10 Best Foods for Women. So it’s practically a health food (at least in my book).
Why firm tofu for mousse?
I use firm tofu instead of silken for this tofu mousse recipe. Here’s a quick look at what it is, why I make this dessert with firm tofu and what to use for a substitute:
Firm vs. Silken Tofu
Firm tofu is dense and holds its shape, so it is commonly used in savory dishes. It gives this mousse a thick, substantial texture that highlights the richness of aphrodisiac dark chocolate. However, it firms up when refrigerated, so let it warm to room temperature before serving for the best texture.
Silken tofu is delicate and high in moisture. It’s great for chocolate pudding, but too soft for a mousse.
If you prefer a slightly lighter texture, firm silken tofu can be a good alternative.
Equipment
If you’re a baker, you’re probably already prepared. But before you start, make sure you have:
- Food processor or high-speed blender – I use a Vitamix.
- Double boiler – Or use a metal bowl over a saucepan (just make sure the bottom of the bowl isn’t touching the water).
- Strainer – Optional, but helpful for ultra-smooth mousse.
Serving tips
For the best texture, let your chocolate tofu mousse warm to room temperature before serving.
Want contrast? Try:
Fresh berries – Raspberries, strawberries, or blackberries complement the chocolate beautifully.
Whipped cream (or a dairy-free alternative) for added richness.
How to make it vegan
This recipe is almost vegan—just swap in dairy-free chocolate. (Not all chocolate is vegan. Confused? Here’s a great explanation from The Spruce Eats.
Easy Dark Chocolate Tofu Mousse
Ingredients
- 1 14 oz package firm tofu drained
- 4 oz roughly chopped dark chocolate I like Trader Joe’s 72% blocks
- 4 oz roughly chopped milk chocolate again, I love Trader Joe's
- 1/2 cup vanilla soy milk
- 2 tsp cocoa powder
Instructions
- In a food processor, mix the tofu until completely smooth (I use my vitamix).
- In a double boiler, gently heat the chocolate until completely melted, then remove from heat.
- Warm the soy milk slightly and stir in the cocoa. Add it to the melted chocolate and stir to mix.
- Combine the chocolate mixture with the pureed tofu in the food processor and process for about 2 minutes, until completely combined and light in texture.
- Store in the refrigerator. Bring to room temperature before serving.
Notes
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.Nutrition
This article was written in 2020 and most recently updated in February 2025 with an updated introduction and the addition of nutrition information.
Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.
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This is surprisingly rich and chocolatey! I used two melted bars of 70% vegan dark chocolate and 1/2 cup of unsweetened soy milk along with the 2 tsp of cocoa powder and added 3 packets of stevia to the food processor for a little added calorie-free sweetness. It’s delicious and easy to make. This is a great recipe that’s easily modified for your own tastes.
We are slowly adding nutrition information to all of our recipes. However, we use an online nutrition calculator which is never as accurate as a nutritionist. Although you can use nutrition apps to find out basic nutrition information for any recipe, in situations like yours where the accuracy of information is critical, we recommend being careful with online calculations.
I rated this a 4, as it is the 1st time I made it, and I haven’t trued it after chilling yet. I wish you would have included how many carbs. My husband has Type 2 diabetes, so I only used Lily chocolate.