Chocolate Tofu Mousse

vegan chocolate mousse in a glass with whipped cream and fresh raspberries.

5 from 3 votes

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!

Prep Time1 5

Cook Time10

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 321kcal

Author: Deborah Murphy

Equipment

1 blender

Ingredients

14 oz silken tofu
5 oz dark chocolate (about 1 cup chopped or chips)
1/4 cup maple syrup
1 pinch sea salt

Instructions

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.

Video

Notes

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.

Nutrition