You can be digging into rich swirls of decadent chocolate in literally minutes with this tofu mousse recipe. Adapted from my chocolate pot recipe from my cookbook, this mousse is simple, luxurious and best of all, quick.
This recipe was originally posted on December 7, 2019 and updated with new images, ingredient substitutions, instructions, FAQ's and serving suggestions on October 2, 2022.
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Why This Recipe Works
I know, I know. Tofu in a mousse? Seriously? But I need you to hear me when I say, "I would never steer you wrong with chocolate". Chocolate is sacrosanct. Chocolate is oxygen.
Ingredients & Substitutions
Silken tofu. Only use soft, silken tofu here. Firm or even medium tofu won't give you the silky texture we're after.
Dark chocolate. Choose your favourite dairy-free chocolate.
Chocolate almond milk. I add a dash of chocolate almond milk to enhance the chocolate flavour but you could use soy or chocolate oat milk.
Peppermint extract (optional) A few drops of good quality peppermint extract add coolness to our rich mousse. It's completely optional. I've also added some other flavourings to try at the end of the post.
Maple syrup. Use your favourite liquid sweetener. I love maple but you could use rice syrup or agave.
Salt. Always salt. A tiny touch brings out the flavour in everything.
Rich, decadent and so luscious, this chocolate mousse in über sinful...but not.
I know some aren't fans of using tofu - I get that - so you can jump on over to Call Me Cupcake for Linda's Vegan Chocolate Mousse recipe made with aquafaba. It looks phenomenal.
I don't want to whip today so we are using trusty tofu. I use organic silken tofu for this tofu chocolate mousse.
How To Make Tofu Mousse
You'll find full instructions and measurements in the recipe card at the bottom of the post.
This mousse is so simple. Let's do it!
Step 1.
Place the tofu on kitchen paper to drain for around 5-minutes. This will drain a good amount of the liquid.
Step 2.
Set up a bain-marie on your stove by filling a small saucepan with about 2-inches of water. Place a larger glass or steel bowl on top of the saucepan making sure the water doesn't touch the bottom of your bowl. Turn the heat on to low and place your chocolate in the bowl to slowly melt. Slow is better. Be careful, that sucker can get hot depending on the bowl you use.
You can melt your chocolate in the microwave if you prefer. Simply pop the chocolate in a heat-proof bowl and microwave for 30 seconds, then take the bowl out and give it a stir. Pop the bowl back in the microwave and repeat the process of heating - at 20 second intervals now - stopping, stirring and returning until the chocolate is melted through.
Step 3.
Add the tofu, maple syrup, almond milk (and flavouring if you're using one) to a blender and blend until smooth.
Step 4.
When the chocolate is completely melted, carefully remove it from the heat (use an oven mitt, friends) and allow it to cool for a minute or two to make it safer to use.
Step 5.
With the blender running, carefully add the melted chocolate to the tofu mixture in a steady stream. Add a small pinch of salt and blend until the mousse is glossy and completely combined. You may have to stop the blender to scrape down the sides.
And that's it! You can refrigerate the mousse for a thicker texture or eat it straight away.
A wonderfully simple vegan dessert fit for the festive table or any table you please. I serve mine with dark chocolate shavings but you could - and we have - add crushed candy canes and sprinkle them on top for a truly holiday twist.
A Note on Runny Mousse
Depending on the silken tofu brand you use and how much liquid drains out, you may need to add more melted chocolate to get your desired consistency.
If your mousse is really runny after blending, go ahead and add another 30-50 grams (1-2 oz) of melted chocolate.
If your mouse is thick but pourable, popping it in the fridge for an hour will firm it up to pudding texture.
Add-ins
Serving Suggestions
Storage
You can store your tofu chocolate mousse in the fridge with cling wrap over the top - or use sealed containers - for up to 5 days.
FAQs
You can. Totally. I use my blender but you can use a food processor. You could even use an immersion blender, just be patient and make sure you get the mousse lovely and smooth.
Silken tofu doesn't freeze particularly well. Water gets trapped inside and bubbles form, changing the texture. Honestly, for the time it takes to make this mousse, I recommend just making it from scratch when you need it.
You can keep your chocolate mousse plain, or add a sprinkling of orange zest, finely chop some toasted hazelnuts over the finished mousse or add a tablespoon of peanut butter. Make it your own.
More Festive Recipes
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Make This Recipe
Simple Tofu Mousse
Equipment
- Blender
Ingredients
For the Tofu Chocolate Mousse
- 200 grams (7 oz) dairy-free dark chocolate best quality you can manage
- 300 grams (10 oz) organic silken tofu placed on a paper towel for 5 minutes to drain
- 2 ½ tablespoon maple syrup
- 2 tablespoon chocolate almond milk or regular dairy-free milk with a tablespoon of cocoa powder
- pinch fine sea salt
Optional Add-in
- ¼ teaspoon peppermint extract
Instructions
- Create a bain-marie. Place a heat-proof glass bowl over a saucepan of water (the bowl shouldn’t be touching the water, so make sure to pick a small plan and a big bowl) over low heat. Add the chocolate to the glass bowl and allow it melt slowly while you prepare the tofu.
- After draining the tofu on a paper towel add it to a blender with the maple syrup and chocolate almond milk and blend it until smooth.
- Carefully add the melted chocolate to the blender - while the blender is running on low speed - a small pinch of salt and blend until smooth. You may have to turn off the blender and scrape down the sides to completely combine the mixture. If you are adding a flavour like peppermint or orange zest, add it now.
- You can now serve as is or pop the mousse in the fridge to serve later.
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