Tofu chocolate mousse

Tofu chocolate mousse

Course: Salads & Sides


  • 3.5 oz Roughly chopped dark chocolate
  • 12 oz Silken tofu Room temperature, drained
  • 2 tbsp Maple syrup

Toppings (optional)

  • Chocolate shavings
  • Raspberries
  • Blackberries
  • Pomegranate
  • Fresh mint


  • Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.
  • Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
  • Scoop the mixture into 3 ramekins or glasses, and refrigerate for 30 minutes. 
  • To serve, garnish with chocolate shavings, raspberries, blackberries and a sprig of fresh mint.


Leftovers will keep in the fridge for up to 3-4 days.
Recipe adapted from As Easy As Apple Pie
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