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Silken Tofu Chocolate Mousse
- Andrea
- May 25, 2024
- 3 min read
Updated: Jun 29, 2024
Silky smooth, decadent, rich and extremely chocolatey. This is our (my mom and mine) take on the viral chocolate mousse made with silken tofu.
SHARING A LOVE FOR CHOCOLATE
My beautiful mother is currently visiting me in the UK and one of my favourite ways to spend quality time with her is by cooking, baking or recipe testing together. We both share a love for cooking and baking and can sit hours just talking food and reading recipe books.
We both also have love for dark chocolate or anything with chocolate.... chocolate ice cream, chocolate overnight oats, chocolate cakes..... just to name a few.
A few years ago we went to a vegan cooking course together and one of the desserts we made was a delightful chocolate mouse made with silken tofu. This recipe is slightly different to what we made there., as changed a few ingredients (according to what we had) and this is the outcome.
THIS RECIPE IS MADE WITH ONLY 5 INGREDIENTS
Silken Tofu
Dark Chocolate (70% or more)
Maple syrup
Vanilla extract
and a pinch of salt
And to serve a few fresh berries, such as raspberries and a dusting of cacao powder.
The tartness from the raspberries works wonderfully with the richness of the pudding.
THIS PUDDING IS
High in protein
Rich and chocolatey
Not to sweet
Really indulgent and satisfying
Decadent
Healthy
Gluten-free
Dairy-free
Nut-free
SILKEN TOFU
Tofu is high in protein and is a a versatile ingredient. It can be used in so many different ways and is amazing to create both savoury and sweet dishes.
Make sure to use a silken tofu and not a firm tofu to get that silky smooth and rich texture.
DARK CHOCOLATE
Make sure to use a dairy-free chocolate. I prefer using a 70% cacao or more to make this recipe, as I find from a personal preference the darker the chocolate the better.
Adding a pinch of sea salt will elevate the flavours and will make the dessert taste even more chocolatey, so I highly recommend that.
EASY AS...
Blend the silken tofu with melted chocolate and maple syrup until smooth. The vanilla and sea salt are both optional, but recommended.
Pour into glasses or ramekins and let it set in the fridge for a few hours. Serve with fresh berries.
You can also find the video on how to make this on my instagram page (@simply_plant_nourished).
VARIATIONS
You can try different variations of this recipe by adding additional ingredients such as a few tablespoons of nut butter or a dash of cinnamon or even cayenne pepper.
Here are a few topping ideas: chocolate shavings,, chopped roasted nuts, shredded coconut, and/or a dollop of coconut whipped cream or vanilla oat yoghurt.
OTHER DELICIOUS CHOCOLATE RECIPES TO TRY
OTHER HEALTH(IER) DESSERTS
SILKEN TOFU CHOCOLATE MOUSSE
Silky smooth, decadent, rich and extremely chocolatey. This is our take on the viral chocolate mousse made with silken tofu.
TIME: 10 minutes, plus setting time
SERVES: 4 - 6 people
INGREDIENTS
300g silken tofu
120g dark chocolate (70% or more), roughly chopped
2 tbsp maple syrup or agave syrup, adjust to your liking
1 tsp vanilla extract
and a generous pinch of sea salt
TO SERVE
Fresh berries, such as raspberries strawberries or blueberries
a dusting of cacao (optional)
INSTRUCTIONS
Firstly, melt the chocolate. Do this by filling a sauce pan or small pot with about 2 cm water and place it on medium heat. Place a heatproof bowl on top, but make sure it doesn't touch the water. Add the roughly chopped chocolate into the bowl.
Once the water is starting to boil, turn it down and stir the chocolate to melt. Remove from the heat once it has completely melted. Alternatively you can use a microwave to melt the chocolate.
Next, add the drained tofu, melted chocolate, syrup, vanilla and sea salt to a blender or food processor and whiz until completely smooth and well incorporated. Taste and adjust as needed.
Transfer to individual bowl or ramekins (4 - 6) and let it sit the fridge for at least 30 minutes to set. The longer it sits the firmer it will get.
Serve with fresh berries and a dusting of cacao.
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