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If you love classic chocolate mousse and pots de crème, this silken tofu chocolate mousse is the best of both worlds. Made from 7 simple ingredients, it’s super creamy, light, and deeply chocolatey. Bonus point: you won’t be able to taste the tofu at all!
Tofu in a mousse? Yes! And you’re going to love it.
Intense chocolate flavor, silky-smooth consistency, and just the right amount of sweetness. Probably one of the easiest chocolate desserts, yet it tastes as if it came from a fancy restaurant.
Unlike my traditional vegan chocolate mousse, which uses aquafaba, this recipe relies only on silken tofu, dark chocolate, and a few other seasonings. Now, is it as light and airy? No, it’s in between a mousse and a pot de crème, but considering you don’t have to whip aquafaba and it comes together in half the time, it’s totally worth making.
⭐️ What Makes It So Good
- Super chocolatey. Unlike some tofu mousses you can find out there, my version has a deeply chocolatey flavor with absolutely no tofu aftertaste! It uses both dark chocolate and cocoa powder, along with a splash of vanilla, to make the tofu flavor disappear completely.
- Just 7 simple ingredients. It couldn’t be simpler: melt the chocolate, blend everything, pour into ramekins, chill, and you’re done.
- Light and airy. Blending the tofu creates air bubbles that are trapped once the chocolate sets in the fridge, giving this dessert an airy texture that’s close to a mousse!
🍫 What You’ll Need
- Silken tofu – Makes the base of this recipe. It provides creaminess and structure.
➜ Note: I’ve tried this recipe with firm silken tofu as well, and it worked pretty well. If using firm silken tofu, use only 10.5 ounces (300 grams) and add 3 tbsp of unsweetened plant-based milk. - Dark chocolate – Not only does it bring a chocolate flavor and sweetness, but it also helps the mousse set once chilled. Use either dark chocolate chips or dark chocolate bars. I personally use a dark chocolate bar with a sugar content of roughly 46g/100g.
- Powdered sugar – To sweeten the mousse. Do not substitute with granulated sugar, or your mousse will have a grainy texture.
- Cocoa powder – Use unsweetened Dutch-process cocoa powder for a deep chocolate flavor.
- Vanilla extract – For that sweet, floral note.
- Instant coffee powder – The secret ingredient that makes you think: Wow, the chocolate flavor is so deep and complex. Can’t have caffeine? Simply omit it.
➜ Note: I used instant coffee granules here. If using instant coffee powder, use only 1/2 teaspoon. - Salt – To enhance the chocolate flavor.
📔 Vân’s Tips
- Ensure your tofu is at room temperature. If you blend cold tofu with warm melted chocolate, the chocolate will quickly seize, making your mousse grainy. Take the tofu out of the refrigerator about 1 hour before making the mousse.
- Allow the chocolate to cool. Once melted, allow the chocolate to cool for 5-10 minutes off the heat before blending it with the tofu. It should be fluid but not hot.
- Chill overnight. I know, you’re impatient to try your mousse, but patience pays off here. Chilling the mousse for at least 6 hours, preferably overnight, allows the mousse to set completely and the flavors to merge.
🥣 How It’s Made
- Melt the dark chocolate. Add the dark chocolate to a double boiler.
- Melt it over medium heat. Remove from the heat as soon as the chocolate is melted. Set aside.
- Blend the tofu. Add the silken tofu, powdered sugar, cocoa powder, instant coffee, vanilla extract, and salt to a blender.
- Blend until smooth.
- Add the chocolate. Pour the melted dark chocolate into the blender.
- Blend. Blend on high speed for 15-20 seconds or until completely smooth.
- Transfer to ramekins. Finally, divide the mousse between ramekins and refrigerate for at least 6 hours.
🍫 Flavor Variations
Looking to customize this mousse? Here are some ideas:
Mint Chocolate Chip Mousse
Add 1-2 drops of peppermint extract to the blender. Once blended, stir in 1/4 cup of dark chocolate chips and pour into ramekins.
Orange Chocolate Mousse
Add 1/4 teaspoon of orange flavoring and 1 tablespoon of finely chopped orange zest to the blender.
🥜 Topping Ideas
What’s fun is that you can switch up the toppings to make your mousse a bit different each time. Note: Add the toppings right before serving, or they will turn soggy if left for too long in the refrigerator.
- Fresh berries: Raspberries, sliced strawberries, or even blueberries!
- Whipped cream: Either whipped coconut cream or whipped plant-based cream (we like Flora). Once whipped, transfer the cream to a piping bag fitted with a star tip and pipe it over the mousse.
- Chocolate shavings: Use a vegetable peeler to make shavings out of a dark chocolate bar. Then sprinkle them over the mousse.
- Toasted nuts: Chopped hazelnuts, almonds, or peanuts.
- Crushed cookies: Crush Oreos, Biscoff cookies, or digestive biscuits using a rolling pin or a glass. Then sprinkle them over the mousse for some crunch.
❄️ Storing
Cover each ramekin with plastic wrap and store in the fridge for up to 5 days.
💬 FAQs & Troubleshooting
No. Silken tofu already has a very neutral flavor, so when combined with chocolate and vanilla, it’s impossible to detect it.
No, it will not work. Dark chocolate is what makes the mousse set in the refrigerator. Without it, you will end up with a very liquid consistency and not enough chocolate flavor.
Yes. Vegan milk chocolate will work, but since it tends to be sweeter than dark, I suggest reducing the amount of powdered sugar.
Two likely causes. 1) Your tofu was still cold when you blended it with the melted chocolate. It needs to be at room temperature, or it will cause the melted chocolate to seize. 2) You didn’t blend long enough. Blend until completely smooth.
I do not recommend freezing it as it will alter the texture of the mousse significantly.
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Silken Tofu Chocolate Mousse
Ingredients
- 4.5 ounces (127 g) dark chocolate chopped
- 12 ounces (340 g) silken tofu
- 3 tbsp (21 g) powdered sugar
- 2 tbsp (7 g) unsweetened cocoa powder
- 1 tsp (5 g) vanilla extract
- 1 tsp instant coffee granules (or 1/2 tsp instant coffee powder)
- 1/8 tsp salt
Instructions
- Melt the dark chocolate. Add the chopped dark chocolate to a double boiler. Melt the chocolate over medium heat. Remove from the heat as soon as the chocolate is melted. You don’t want to overheat it. Set aside.
- Blend the tofu. Add the silken tofu, powdered sugar, cocoa powder, vanilla extract, instant coffee, and salt to a blender. Blend until smooth.
- Add the chocolate. Then, pour the melted dark chocolate into the blender. Blend on high speed for 15-20 seconds or until completely smooth. At this point, taste the mixture and adjust the sweetness and saltiness to your liking. Note: The mousse will still taste a bit of tofu – it's normal. The flavor will disappear after a night in the refrigerator.
- Transfer to ramekins. Finally, divide the mousse between ramekins and refrigerate for at least 6 hours.
- You can store the mousse in the refrigerator for up to 5 days.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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