This vegan silken tofu chocolate mousse is a decadent yet nutritious dessert with a luscious texture. Itโs loaded with dark chocolate deliciousness. This mouthwatering plant-based chocolate mousse is quick and easy to make.
Ingredients and substitutions
Silken tofu gives this mousse its creamy texture (without having to use any dairy). If you canโt find silken tofu at your grocery store, you can substitute soft tofu. Itโs very similar in texture and works equally well in this recipe.
I like to use dark chocolate when making this mousse, but you can substitute any type of chocolate you prefer. Chocolate chips work too if you prefer to skip the step of chopping the chocolate.
Pure vanilla extract enhances the other flavors in this recipe. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible because you can really taste the difference.
How to make silken tofu chocolate mousse
Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the silken tofu, cold water, maple syrup, vanilla extract, salt, and melted dark chocolate to a food processor or blender.
Blend until smooth, scraping down the sides of the blender or food processor if necessary.
Transfer that mixture to a bowl, then refrigerate for at least one hour before serving.
Storage
Store this mousse in an airtight container in the fridge for up to five days.
More vegan dessert recipes to try
- These pea protein cookies are soft, chewy, and delicious.
- This simple raspberry chocolate mousse is decadent yet light and airy.
Silken Tofu Chocolate Mousse Recipe
Equipment
- Food processor or blender.
Ingredients
- 1 1/2 cups chopped dark chocolate
- 1/4 cup cold water
- 10.5 ounces silken tofu (approximately 300 grams)
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add the silken tofu, cold water, maple syrup, vanilla extract, salt, and melted dark chocolate to a food processor or blender.
- Blend until smooth, scraping down the sides of the blender or food processor if necessary.
- Transfer that mixture to a bowl, then refrigerate for at least one hour before serving.
Notes
- Store the mousse in an airtight container in the fridge for up to five days.
- If you have trouble finding silken tofu, you can substitute soft tofu.
Nutrition
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- This protein hummus is creamy and flavorful.
- These hemp protein powder cookies are chewy, chocolaty, and delicious.
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