Easy Tofu Chocolate Mousse Recipe
I created this tofu chocolate mousse recipe when I was pregnant with my first child. I wanted chocolate and I wanted something really sweet and I wanted it in lieu of breakfast, lunch and dinner.
But as anyone who has been pregnant (and anyone with common sense) knows, nutrition is of utmost importance when you’re eating for two.
An (almost) healthy cure for chocolate cravings
So rather than shoveling cookies to feed my seemingly endless appetite, I worked on a recipe that offered at least a semblance of nutrition. This creamy, rich, dairy-free mousse recipe was the answer.
It’s since become one of my favorite chocolatey treats because of its smooth, creamy texture and satisfyingly rich, chocolate flavor. A balanced dessert, it’s not too sweet. But the addition of protein-rich tofu, one of our 10 Best Foods for Women, makes it practically a health food. (At least, it is in my mind!)
Firm tofu dessert recipes
For this dessert recipe, I use firm tofu as opposed to silken.
Firm block tofu is the type you commonly find in savory recipes. It is a durable tofu, easy to cube and to stir fry. But it is less commonly used in desserts. (The Kitchn has an interesting guide to the types of tofu if you’re interested in learning more.)
But silken tofu has a silky texture and more moisture. It is about as fragile as a poached egg and it falls apart easily. Although I sometimes use it to make a chocolate tofu pudding, I do not like using for a mousse because I find this style of tofu makes the mixture too soft and wet.
I love the thick, substantive texture the firm tofu gives the mousse to help showcase the faintly bitter richness of dark chocolate. (And it should go without saying that chocolate is one of the world’s greatest aphrodisiacs. Here’s some information on why chocolate is an effective aphrodisiac food.)
This mousse recipe doesn’t have the ethereal quality of a cream-based mousse but it feels fluffier than pudding. However, it does get stiff when you refrigerate it.
If you don’t like your chocolate mousse quite this thick, you can try firm silken tofu instead.
Equipment needed to make this dairy-free chocolate mousse
My chocolate mousse recipe calls for a couple of pieces of equipment you probably already have. But you’ll want to double-check before you start.
- Food processor or good blender
- Double boiler
- Strainer
I usually use my Vitamix to blend this dark chocolate tofu mousse. But you can also use a food processor.
If you don’t have a double boiler, you can use a metal bowl set into a saucepan. Just make sure the bottom of the bowl is not touching the water in the pan.
Tofu chocolate mousse serving tips
I recommend letting this dark chocolate tofu mousse warm up to room temperature before serving for the optimal, creamy and sensual texture.
And if you appreciate a textural contrast, try serving the mousse with about half a cup of your favorite berries per serving dish.
Top this tofu mousse with berries
I like to serve with this dark chocolate mousse with raspberries. But the mousse’s rich chocolate flavor also compliments the mild sweetness of strawberries and the bright, tart punch of blackberries.
For even more layers of texture, top with a small dollop of fresh whipped cream, or your favorite dairy-free alternative.
RELATED: The Best Gluten-Free Brownie Recipe
To make a vegan chocolate mousse
It’s easy to make a vegan version of this Chocolate Mousse recipe.
Just make sure to purchase vegan milk and dark chocolate. (If you hadn’t realized that all chocolate isn’t vegan, here’s an interesting article from Spruce Eats that breaks it down for you.)
Everything else in this chocolate mousse recipe is vegan. So enjoy.
Click here for my favorite healthy dessert recipe
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
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.