Description
Chocolate Tofu Mousse is a super easy and delicious dessert! Just grab a blender, blend up all your ingredients, and then let it set.
Ingredients
Scale
- 14 ounces Silken Tofu (see Note 1)
- .25 Cup (1/4 Cup or 4 Tablespoons) Unsweetened Cocoa Powder (or use cacao powder or carob powder)
- 2 Heaping Tablespoons Coconut Milk or Cream (see Note 2)
- .25 Cup (1/4 Cup or 4 Tablespoons) Pure Maple Syrup, To Taste
- .5 teaspoon (1/2 Teaspoon) Vanilla Bean Paste or 1 Teaspoon Vanilla Extract
- Pinch of Salt
Instructions
- Blend: Add the silken tofu, cocoa powder, coconut milk, maple syrup, vanilla, and salt to your blender and blend until completely smooth. You may need to stop and scrape down the sides of the container once or twice. Note that if you are using a food processor, it make take slightly longer than with a blender.
- Taste and Adjust: Taste the mixture. Adjust the sweetness levels as needed, but try not to add additional liquid if possible, as this will keep the tofu mousse more mousse-like.
- Refrigerate: Add the mousse to a few small containers or just to one big container (if serving to guests, we recommend pouring into small jars or bowls while the mixture is more easily poured). Cover and refrigerate for at least 4-6 hours or overnight. The longer it refrigerates, the thicker your chocolate tofu mousse will be! It's edible at any stage; it's just more pudding-like before refrigeration.
- Serve: Top each serving with vegan whipped cream, chocolate shavings (grate a vegan dark chocolate bar with a microplane for easy chocolate shavings), and a few fresh berries. Enjoy!
- Storage: Store leftover tofu mousse in an airtight container in the refrigerator for up to 5 days.
Notes
- Note 1: You can either use the silken tofu that is found in the refrigerated section of your local grocery store or the kind that comes in aseptic room temperature packaging. Those ones you might need to use a combination of one full box and part of another (they come in different sizes), but it does actually result in a creamier tofu mousse (but we've tested both and both are delicious). Technically any type of tofu will work! You may need to add non-dairy milk to get it to blend fully. Denser tofu (such as firm or extra firm tofu) will take longer to blend).
- Note 2: We're talking about full fat canned coconut milk, and using the thick white solid part in the can. This gives out vegan chocolate mousse a decadent and rich flavor, but does not taste like coconut, promise. Alternatives include a nut butter such as creamy natural peanut butter, 3-4 tablespoons of soaked raw cashews or raw sunflower seeds, a quarter cup hemp seeds, or even a tablespoon of coconut oil. This gives some richness and body to our tofu mousse since the tofu is so light.
- Note 3: Agave syrup or simple syrup are fine, as is any liquid sweetener. The only problem with using cane sugar or coconut sugar is that, depending on your blender, it might not fully blend since we aren't heating our tofu mixture. Feel free to use a zero calorie sweetener like stevia if you'd like.
- Note 4: We've found that vanilla bean paste provides a far superior flavor than the liquid extract, but feel free to use what you have on hand.
- Note 5: Table salt or sea salt are both fine. This brings out the chocolate flavor in our tofu mousse recipe. Just don't use too much; we recommend a pinch as just under an eighth of a teaspoon. Espresso powder is a nice alternative (or addition) to bring out the chocolate flavor more.
- Prep Time: 5 minutes
- Chill Time: 6 hours
- Category: Dessert, Snack
- Method: Blender
- Cuisine: American, Dessert