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–+ servings

A creamy and decadent chocolate mousse made with tofu, semisweet chocolate, cocoa powder, and vanilla.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 hours 12 minutes
Servings: 4
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 16 ounces tofu at room temperature or slightly warm
  • 4 ounces semisweet chocolate
  • 1/4 cup powdered sugar or 2 tablespoons liquid sweetener
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  • 2 tablespoons cocoa powder

Method
 

  1. For the smoothest mousse, bring the tofu to room temperature or warm it slightly before blending.
  2. Place the tofu in a food processor. Sift in the powdered sugar and cocoa powder, then add the vanilla extract and sea salt. Process until the mixture is completely smooth, stopping to scrape down the sides if needed.
  3. Put the semisweet chocolate in a microwave-safe bowl. If using a chocolate bar, chop it into small pieces first. Microwave in 30-second intervals, stirring between each interval, until the chocolate is fully melted.
  4. Add the melted chocolate to the blended tofu mixture and process until evenly incorporated and creamy. Scrape the sides of the processor as necessary.
  5. Taste the mousse and add extra sweetener if desired, then blend briefly to combine.
  6. Transfer the mousse to a sealable container and refrigerate for at least 2 hours, or until firm and chilled.

Notes

Use dairy-free semisweet chocolate to keep the mousse vegan. Do not use cold tofu, as it may cause the melted chocolate to seize and create a grainy texture. No milk or butter is required for this recipe.

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