This Smooth Creamy Chocolate Tofu Mousse is made with only 5 ingredients for a quick healthy plant-based dessert. Plus, this chocolate mousse is also vegan, gluten-free, and ready in less than 30 minutes.
I love healthy vegan alternatives to classic chocolate mousse, like my 3-Ingredient Butternut Squash Chocolate Mousse or Chocolate Avocado Mousse. When I was a kid, I was making the French mousse au chocolat recipe all the time.
Chocolate mousse recipes are a great way of hiding healthy ingredients, such as butternut squash, avocado, or, like in this one, tofu.
A tofu mousse is a dairy-free chocolate mousse made from a block of silken tofu into a creamy smooth chocolate dessert! It’s naturally Gluten-free, Dairy-free, Egg-free, and vegan approved.
Ingredient Selection Tips
All you need to make a tofu mousse are a high-speed blender or food processor and a few ingredients below:
- Silken Tofu – Read the section below about the difference between firm tofu and silken tofu. You must use silken tofu to make tasty chocolate mousse from tofu.
- Dark Chocolate – use good quality vegan dark chocolate made for baking with about 60% cocoa for best sweetness balance. Of course, if you want to decrease the sugar, or you love ultra-dark chocolate mousse, then use 70% or 85%-cocoa dark chocolate.
- Maple Syrup or any liquid sweetener you love.
- Unsweetened Cocoa Powder – optional. Add only to thicken up the mousse or increase its cocoa flavor.
- Vanilla Extract – This boosts the chocolate flavors, so I highly recommend it, even if it’s optional!
How To Make Silken Tofu Mousse
The key to making a tasty chocolate mousse out of tofu is to bring ingredients at room temperature. I recommend using silken tofu that doesn’t need refrigeration for this recipe, so you can store it at room temperature.
Otherwise, bring the tofu block out of the fridge 1 hour before baking. You shouldn’t use ultra-cold tofu because the melted chocolate firms up and hardens too fast if in contact with cold ingredients. The mousse recipe will fail if your tofu is too cold.
- Pour the dark chocolate chips into a saucepan or microwave-safe bowl.
- Microwave for 30 seconds, stirring until the chocolate chips have fully melted. You can also bring the chocolate chips over medium-low heat in a saucepan.
- Now, open the tofu packaging, drain the water and place the silken tofu into the bowl of your food processor.
- Blend a few seconds to pulse, then add the remaining ingredients: melted dark chocolate, cocoa powder, maple syrup, and vanilla extract.
- When all the ingredients are combined and completely smooth, stop the food processor.
- Taste the mousse and adjust the flavor by adding more vanilla extract, more cocoa powder for a thicker texture, more robust cocoa flavor, and more sweetener to boost the sweetness.
- Transfer the tofu mousse into small ramekins. Film the top of the ramekin with plastic wrap to prevent the mousse from drying out.
- Store it in the fridge for a few hours before serving and enjoy its best texture.
Vegan Tofu Chocolate Mousse Toppings
This tofu mousse is delicious on its own or topped with some of the below ingredients:
- Coconut whipped cream or Vegan Whipped Cream
- Coconut yogurt
- Berries
- Sliced almonds
- Shredded coconut
- Chocolate flakes
Mousse Flavor Boosters
You can always make your chocolate mousse better by adding some of the flavorsome ingredients below into the blender:
- 1/2 teaspoon of peppermint extract
- 1 teaspoon of sea salt
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of stevia drops to boost sweetness without adding sugar.
Frequently Asked Questions
Below, I listed the answers to the most frequent questions about this vegan chocolate mousse.
Silken tofu is soft, jiggly tofu, often referred to as Japanese Tofu, that you can buy in the non-refrigerated Japanese section in the grocery store.
It’s made like regular firm tofu, but the soy milk is coagulated without curdling the milk.
It results in a softer texture that feels like jelly and is perfect to use in vegan sauce and vegan dessert recipes.
Yes, you can make a vegan white chocolate mousse with tofu if you add vegan-friendly white chocolate in the recipe instead of dark chocolate chips.
Skip the cocoa powder and add a tablespoon of coconut milk powder.
Yes, tofu is a low-carb ingredient, and it makes delicious diabetes-friendly vegan desserts.
Use sugar-free sweetener or sugar-free chocolate to cut out the added sugar in the recipe if needed.
No, as mentioned above, silken tofu is the best option for dessert because it’s silky smooth with no grainy texture.
The recipe will work with other tofu varieties, but the taste won’t be as good.
You can store this chocolate mousse for up to 4 days in a sealed container in the fridge. Tofu chocolate mousse is an easy-to-freeze dessert. Freeze it in small sealed containers for up to 3 months and thaw in the fridge the day before.
More Healthy Vegan Dessert Recipes
Below I listed some more delicious and easy vegan dessert recipes for you to try.
Did You Like This Recipe?
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Tofu Mousse
Ingredients
- 1 block Silken Tofu - 10 oz, drained 300g, at room temperature
- 3.5 oz Dark Chocolate - 70% cocoa
- 2 teaspoons Unsweetened Cocoa Powder
- 3-4 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
Instructions
- Before you start, take the tofu out of the fridge for at least 30 minutes to 1 hour.
- Open the silken tofu, and discard the water in the packaging, you don't need to press this tofu before using it.
- In the bowl of a food processor, add the silken tofu, unsweetened cocoa powder, sweetener, and melted dark chocolate.
- Blend until it forms a consistent mousse. You may have to stop the food processor a few times, scrape down the sides of the bowl and repeat until all the ingredients come together.
- Transfer the mousse into ramekins and top them with coconut yogurt, fresh raspberries, and chocolate flakes, and store them in the fridge for 1 hour before serving.
Storage
- Film the top of the ramekins to store them for up to 3 days in the fridge.
This was surprisingly good! I fully expected it to taste healthy, but no it just tasted like a delicious dessert.
Thanks for the recipe!!
We kind of arrived at a pudding with this one, not a mousse. We used dark chocolate chips, but we’re thinking maybe if we did the baker’s chocolate instead, we would have had something firmer?
It’s a light mousse, that firm up overnight in the fridge.
thank you for this recipe, it’s delicious! you’d never know it’s made with tofu 🙂
the texture is perfect and the flavour divine! and it’s healthy 🙂 the best chocolate mousse
dilli
Thank you!!
Hi! I cant wait to try out this recipe, but I was curious if you had any suggestions to making this with exclusively cocoa powder and no melted chocolate. TIA!
If you don’t add the melted chocolate, it won’t firm up as a mousse and stay very liquid unfortunately, you need a combo of both ingredients.
RIDICULOUS! OMG…so good! I used 16 oz of tofu (why not?) 4.5 oz of Guittard unsweetened choc, 2.5 tbs unsweetened cocoa powder, 2 tbs “Pyure” brand stevia and 1 tsp extract. Next level greatness! Thanks for the recipe!
Thank you!!!
AMAZING RECIPE!!!
And you can’t even taste the tofu. My mom couldn’t even guess there was tofu in it.
I didn’t have maple syrup so I mixed brown sugar and water.
I topped it with crushed flax gel macarons.
The ingredients are really simple. It took no time to make and turned out delicious !
Thank you SOO much for these wonderful recipes.
Thank you so much for this beautiful feedback!
Delicious recipe! I used less maple syrup than called for and it still worked out. I imagine the liquid (sweetener) adds to the texture and not only the level of sweetness, so I was a little concerned it might not come together but the result was a dark and decadent thick mousse. I love how simple and easy this recipe is. I’ve now found my go-to chocolate mousse! Thank you!
Thanks for the recipe!
I prefer unsweetened so didn’t add maple syrup but I did add a couple drops to a bit just to try it and it was interesting!
SPEED HACK: I used 100% cacao powder (organic) so didn’t even have to deal with melted chocolate. 😀
ANTI-INFLAMMATORY ADD-ONS: 1 tsp Ceylon cinnamon, 1/2 tsp cayenne pepper, 1/2 tsp turmeric, 1/4 tsp black pepper and 1/4 tsp ginger plus a pinch of pink sea salt and YUM!
SO easy and delicious!
How much cacao did u use instead please
A great dessert for everyone vegan or not.
This recipe is like magic. The ingredients look like shouldn’t work, but they do. The end result is amazing. I layered this mousse and pieces of homemade vegan choc cake and it was the tastiest dessert ever.