This is the creamiest, most decadent chocolate mousse I have ever tasted... and it's guilt-free! The perfect vegan holiday dessert with only 5 ingredients. Add your toppings of choice to make it more festive!
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Chocolate Tofu Mousse Recipe 🍫
Serving Size: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes (to melt chocolate)
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients:
30 g cocoa powder
70 g non-dairy milk
300 g silken tofu, drained
50 g frozen raspberries (optional topping)
unsweetened coconut shreds (optional topping)
cacao nibs or crushed peppermint candy (optional topping)
Instructions:
1. Melt the Chocolate Mixture: Cook chocolate, cocoa powder, non-dairy milk, and monkfruit on the stove or in my robot chef for 2 min/100°C or until chocolate melts. Transfer into a bowl and set aside.
Blend the Tofu: Blend tofu with an electric hand mixer or in my robot chef for 15 sec, until smooth. This is the mixer I like to use for an easy blend.
Combine Mixtures: Add reserved chocolate mixture and mix approx. 15 sec, until creamy.
Chill the Mousse: Divide mixture between 4 small serving glasses and place into refrigerator to chill (approx. 1 hour).
Prepare the Raspberries: Chop frozen raspberries (optional) in a food processor or my robot chef or for 3 sec.
Serve with Toppings: Top each chocolate mousse with raspberry caviar and decorate with toppings of choice.
Nutritional Facts (estimated per serving):
Calories: 160
Total Fat: 8g
Sodium: 10mg
Total Carbohydrates: 21g
Fibers: 3g
Sugars: 2g (from monkfruit sugar substitute and cocoa)
Protein: 6g
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I want to use what I have in the house. Can I use date syrup for the sweetener?