Surprise your honey this year by making a batch of this simple and delicious chocolate tofu mousse for Valentine’s Day (or honestly any day would be fine!). The hardest part about this 4 ingredient recipe is waiting for it to chill!
If you are looking for a simple and delicious chocolate dessert recipe that you can easily whip up anytime the craving hits, you are going to love this chocolate tofu mousse! Just 4 simple ingredients are all you need to make this vegan chocolate treat. It is honestly one of my top favorite vegan desserts!
I LOVE chocolate – if you’re the same, check out these other delicious chocolate recipes from the blog: creamy chocolate oatmeal, double chocolate cookies, vegan peppermint hot chocolate, and chocolate peanut butter fudge.
Why You’ll Love this Recipe
- Super Simple: this 4 ingredient recipe couldn’t be any easier to make! Great for those who don’t love baking but want an easy vegan chocolate-y treat.
- High Protein: tofu is a great source of plant-based protein and makes a delicious, creamy base for this recipe. One serving has 8 grams of protein!
- Accommodates a variety of dietary needs: This silken tofu chocolate mousse recipe is vegan, gluten free, dairy free, and egg free. If you use a sugar free sweetener, you can make this low carb and keto as well.
Ingredients You’ll Need
- Silken Tofu: I’ve made this recipe with both silken tofu and soft tofu with equal success! The finished vegan tofu chocolate mousse just has a thicker texture when made with the soft block tofu. You just want to avoid firm or extra firm tofu as these don’t have enough moisture and result in a less smooth mousse.
- Dark Chocolate: You’ll need a vegan dark chocolate bar for this mousse. To keep it vegan, make sure to use a chocolate that does not contain dairy. I used this 70% dark chocolate bar from the brand Tony’s, but just about any brand chocolate should work. Some recipes use cocoa powder, but I thought this tofu mousse recipe tasted best with melted chocolate.
- Maple Syrup: I like to sweeten this dairy-free chocolate mousse with maple syrup but you could also use agave or granulated sugar. If you want to make a sugar free and/or keto version, use your go-to sugar free sweetener like monk fruit or Splenda.
- Sea Salt: Balances out the sweetness of the mousse and makes the chocolate flavor pop.
- Peppermint: Add 1/2 teaspoon peppermint extract before blending for a chocolate peppermint treat. Top with some crushed candy canes for an extra minty dessert.
- Orange: Add the zest from 1 orange to the mixture before blending for a hint of citrus.
- Peanut butter: Add 2-3 tablespoons of peanut butter to the blender when pureeing this mousse for a delicious chocolate peanut butter option.
- Vanilla: Add 1 teaspoon vanilla extract for a hint of vanilla flavor in your tofu chocolate mousse.
Step by Step
Step One: Fit a fine mesh strainer over a bowl and add your tofu block so that some of the excess liquid can drain off. (No need to press your tofu!)
Step Two: Melt your chopped chocolate in the microwave or on a double boiler on the stove. (A double boiler is just a bowl fitted over a saucepan with an inch or two of water. Boil the water and add the chocolate to the bowl to melt.)
Step Three: Add the melted dark chocolate, drained tofu, maple syrup, and sea salt to a high-speed blender or food processor.
Step Four: Puree until chocolate is incorporated and the mixture is silky smooth. Transfer to an airtight container to chill for 1-2 hours before serving your vegan chocolate mousse.
- Room Temperature Ingredients: Let your tofu come to room temperature before making this mousse so that the chocolate doesn’t seize up when you combine all of the ingredients together in the blender.
- Which Tofu to Use: Both silken tofu and soft tofu work well for this vegan chocolate mousse recipe. You’ll find soft tofu in the refrigerator aisle and silken tofu in the international foods aisle at the grocery store since it is shelf stable. Using the refrigerated soft tofu will yield a slightly thicker mousse.
- Don’t like dark chocolate? You can use semi sweet chocolate chips or vegan white chocolate instead.
- Whipped Cream: Top this easy vegan chocolate mousse with a vegan whipped cream or whipped coconut cream for an extra indulgent dessert.
- Fresh Fruit: Add a pop of color and delicious flavor with some fresh raspberries, strawberries, or blackberries.
- Chocolate: Add more chocolate on top by chopping up some of the chocolate bar or even making chocolate shavings. You could also add a few dark chocolate chips.
- Cookies: Crumble up some vegan cookies as a way to add some extra texture. I really like these sandwich cookies from Back to Nature.
- Vegan Candies: Make these chocolate mousse cups super fun by topping with a couple pieces of vegan gummy candies.
Most chocolate contains milk, so you’ll want to double check the label before buying. Many brands carry a dark chocolate that is vegan. Some of my favorite dark chocolate includes: Tony’s, Trader Joe’s and Hu Kitchen. There are some new milk chocolate options on the market that are vegan made from oat milk and rice milk.
No, the texture of tofu completely changes when freezing so this mousse will not freeze well. Store leftover mousse in the fridge in an airtight container for up to 3-4 days.
Silken tofu is a Japanese-style tofu that is made by adding a coagulant directly to the soy milk in the package. Soft tofu is the Chinese equivalent to silken tofu and it packaged in water in a plastic container that needs to be refrigerated and has a thicker texture. Both can be used interchangeably in this mousse recipe.
More Chocolate Recipes You’ll Love
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Chocolate Tofu Mousse
- 1 blender
- Add a fine mesh strainer over a bowl and add your tofu to the strainer to let it drain for a couple of minutes while you melt the chocolate. (No need to press it!)
- Add the dark chocolate to a double boiler and melt. (Add 1 inch of water to a saucepan and fit a mixing bowl over top. Bring the water to a simmer and add the chocolate to the bowl. The heat from the water will help melt the chocolate.) You can also melt in the microwave if you prefer.
- Add all of your ingredients (melted chocolate, tofu, maple syrup, and salt) to a blender or food processor and puree until smooth. Transfer to an airtight container to chill for at least 1-2 hours before serving.
- If using soft block tofu from the refrigerator, make sure to allow it to come to room temperature before making the mousse. You may also need to add 1-2 tablespoons of soy milk to help it blend.
- Leftovers will keep in the fridge for up to 3-4 days. This mousse does not freeze well as the texture of tofu changes with freezing.
- See post text for flavoring suggestions such as peppermint, orange, and peanut butter.
- Some of my favorite toppings include: fresh berries, chocolate cookies, and vegan whipped cream.