Tofu Chocolate Mousse is a smooth, high protein dessert made with silken tofu, dark chocolate, and maple syrup, and it answers the need for a healthy chocolate mousse that still feels rich and classic. This Tofu Chocolate Mousse Recipe shows how to make chocolate tofu mousse in minutes, turning simple pantry staples into chocolate mousse from tofu that rivals traditional mousse recipes in texture and depth.
The key lies in the ratio of silken tofu to melted chocolate, which creates a thick, spoonable chocolate mousse without cream or eggs. The result tastes deeply chocolatey, lightly sweet, and clean on the finish, with a silky texture that surprises people every time.
A 300 gram block of silken tofu pairs with one cup of dark chocolate, and that balance matters. Too much tofu makes the mousse loose, and too much chocolate makes it dense, so this proportion creates structure and creaminess at once.
The blender does the heavy lifting here. High speed blending breaks down the tofu curds completely, and that step transforms a simple mixture into a smooth chocolate mousse recipe that holds its shape after chilling. I tested shorter blend times once, and I saw faint graininess. Full blending fixes that.
What You Need
Silken tofu provides the body and protein. It blends into a neutral base that absorbs chocolate flavor beautifully, which makes it one of my favorite silken tofu recipes for dessert.
Dark chocolate gives structure and depth. I choose chocolate with at least 60 percent cocoa because it sets firmly in the fridge and balances the maple syrup. For another chocolate dessert with deep flavor, I often point readers to Chocolate Mousse Brownies.
Maple syrup sweetens and softens the chocolate edge. It dissolves smoothly and keeps the texture fluid during blending, and it pairs well with vanilla extract and a pinch of salt. That small pinch sharpens the cocoa flavor more than people expect.
Key Ingredient Spotlight: Silken Tofu
Silken tofu defines this tofu chocolate mousse. Its high water content creates silkiness, and its protein firms up once chilled.
A properly drained block feels delicate and slightly wobbly. If you see excess liquid in the package, pat it dry gently. For another protein focused dessert idea, see High-Protein Cottage Cheese Chocolate Mousse. Both recipes use dairy free or protein rich bases to build structure.
How To Make Chocolate Tofu Mousse
Start by melting the dark chocolate slowly, either in short microwave bursts or over a double boiler. Stir until glossy and smooth, and let it cool slightly so it does not heat the tofu too much.
Place drained silken tofu in a high speed blender. Add melted chocolate, maple syrup, vanilla, and salt, then blend until the mixture looks thick and completely uniform. Scrape the sides once or twice. I listen for the blender sound to change from rough to steady.
Spoon the mousse into small glasses. Chill for at least one hour until the surface looks matte and the center feels firm when you tap the side. For an elegant layered idea, I often think of Triple Chocolate Mousse Domes and how structure shapes presentation.
How To Tell It’s Done
The mousse sets fully after chilling. The top loses its shine, and a spoon leaves a clean line through the center.
An under chilled mousse feels loose and slides on the spoon. An over mixed mousse may trap too much air and show tiny bubbles, though flavor stays strong. Texture tells the truth here.
Troubleshooting
A grainy texture usually means the tofu did not blend long enough. Blend again until smooth and creamy.
A mousse that tastes flat often needs a pinch more salt or a touch more maple syrup. A mousse that feels too soft may need extra chill time. Cold firms it quickly.
Ways To Change It
Add a teaspoon of espresso powder for deeper chocolate flavor. Stir in orange zest for brightness, or fold in melted peanut butter for richness.
Top with whipped coconut cream and berries for contrast. For a lighter layered dessert idea, see Taho Filipino Dessert, which also uses a soft, spoonable base in a different way.
Storage & Practical Tips
Store the mousse in the fridge, covered, for up to two days. The texture firms slightly over time, and the flavor deepens.
Freezing works for up to one month. Thaw overnight in the fridge, then stir briefly before serving to restore smoothness.
Use good quality dark chocolate because it shapes the final taste. Blend fully and scrape the bowl to avoid streaks.
Taste before chilling and adjust sweetness early. Chill in shallow glasses if you want faster setting. Small details matter.
Save This Recipe
Save this Tofu Chocolate Mousse Recipe to your Healthy Desserts or High Protein board so you can make it again without searching. Share in the comments how your chocolate mousse from tofu turned out, and tell me which variation you tried.
Tofu Chocolate Mousse Recipe
This tofu chocolate mousse recipe is smooth, rich, and packed with plant-based protein. Made with silken tofu, it’s a smart twist on classic chocolate mousse. Great as a healthy chocolate mousse option, it blends clean ingredients into a satisfying treat. If you’re looking for high protein and dairy-free mousse recipes, this chocolate mousse from tofu is easy to prepare and full of flavor. Learn how to make chocolate tofu mousse in minutes using simple pantry staples.
Ingredients
- 1 block (300g) silken tofu, drained
- 1 cup dark chocolate chips or chopped dark chocolate
- 2–3 tablespoons maple syrup, to taste
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional toppings: dark chocolate shavings, sea salt flakes, whipped coconut cream, fresh berries
Instructions
- MELT THE CHOCOLATE: Place dark chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt the chocolate using a double boiler on the stovetop.
- PREPARE THE TOFU: Drain the silken tofu and gently pat dry with paper towels to remove excess moisture. Add the tofu to a high-speed blender or food processor.
- BLEND THE MIXTURE: Add the melted chocolate, maple syrup, vanilla extract, and a pinch of salt to the tofu in the blender. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The texture should be thick and silky.
- ADJUST TO TASTE: Taste the mousse and adjust the sweetness if desired by adding more maple syrup. For a deeper chocolate flavor, add a pinch of espresso powder and blend again briefly.
- CHILL THE MOUSSE: Spoon the mousse evenly into serving glasses or ramekins. Cover and refrigerate for at least 1 hour, or until fully set and chilled.
- ADD TOPPINGS AND SERVE: Just before serving, garnish with your choice of toppings such as dark chocolate shavings, sea salt flakes, whipped coconut cream, or fresh berries.
Notes
For best results, use silken tofu, not firm or extra-firm varieties. Adjust maple syrup to suit your preferred level of sweetness. Mousse can be made up to two days ahead and stored covered in the refrigerator.
