Silken Tofu Chocolate Mousse
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!
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.
Tip: Before starting, take the silken tofu out of the refrigerator and allow it to reach room temperature.
Notes
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.
