Silken Tofu Chocolate Mousse
Silken Tofu Chocolate Mousse is the easiest vegan dessert you'll ever make! It's rich and indulgent, with a velvety smooth texture. So good!
Ingredients
- 1 package silken tofu 12 ounces, 340g, room temperature*
- 1 cup dark or semisweet vegan chocolate chips (or chopped chocolate) 6 ounces, 170g
- 3 tablespoons pure maple syrup 45mL
- ⅛ teaspoon sea salt 0.5g
- 1 teaspoon vanilla extract optional – 5mL
Instructions
- Place the chocolate chips in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Stir until smooth and fully melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring each time until smooth. Let it cool for 2–3 minutes before blending, but you still want it to be warm when adding it.
- Add the silken tofu, maple syrup, salt, and vanilla extract (if using) to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. You may want to do this step while the chocolate is heating up so you don't let your chocolate cool down too much.
- Pour the slightly cooled melted chocolate into the blender. Blend again until the mixture becomes silky and uniform. Taste and adjust sweetness if needed.
- Spoon the mousse into small ramekins or glasses. Tap your ramekins on a soft surface (like on top of a kitchen towel) a few times to remove any air gaps in the ramekins/glasses so that the mousse sits neatly in it. Refrigerate for at least 1 hour (or up to overnight) to set and thicken.
- Serve chilled, topped with vegan whipped cream, fresh berries, shaved chocolate, or a sprinkle of sea salt flakes.
Notes
*Some silken tofu is found in the fridge section. I recommend letting it come to room temperature before using so that you it's not too cold for your chocolate and doesn't cause it to seize once adding it. Nothing dire will happen, you just won't get that silky smooth and velvety texture but it'll still be delicious.
Store vegan chocolate mousse covered in the refrigerator for up to 4 days. Because the texture of tofu changes when frozen, I do not recommend freezing this recipe.
Nutrition
Calories: 305kcal | Carbohydrates: 30g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 349mg | Fiber: 5g | Sugar: 20g | Vitamin A: 17IU | Calcium: 49mg | Iron: 5mg