This Silken Tofu Chocolate Mousse is so creamy and decadent, you'll be hooked. The best part is, it's ridiculously easy to make!
Calling all chocolate lovers! Let me introduce you to your new favorite dessert. This Silken Tofu Chocolate Mousse is so creamy and decadent, you’ll be hooked. And the best part? It’s ridiculously easy to make.
First, the backstory: A few months ago I came across a YouTube video by Mina Rome featuring some of her favorite innovative tofu recipes, one of which was a peanut butter mousse made with silken tofu. I was so intrigued by the recipe, I had to try it out right away. Let me tell you — it blew me away! I was honestly shocked that I couldn’t taste even a hint of the tofu.
I decided immediately I needed to make a version to satisfy my inner chocolate fiend, and thus this recipe was born. If you’re skeptical about the inclusion of tofu in a dessert, I get it, but I promise you won’t regret giving this one a try.
Table of Contents
Why You’ll Love this Vegan Chocolate Mousse Recipe
- This silken tofu chocolate mousse is quick and easy to whip up, requiring just a few simple ingredients you can find at any grocery store and under 10 minutes of prep time.
- It’s delicious! This vegan chocolate mousse boasts a creamy, dreamy whipped texture and a rich chocolate flavor. Nobody will guess it contains an entire block of tofu! It’s one of my new favorite vegan desserts.
- It contains no eggs, dairy, gelatin, or coconut. It’s also gluten-free!
- This creamy chocolate mousse is also a bit higher in protein and lower in fat than traditional chocolate mousse. A 16 ounce block of silken tofu contains 20 grams of protein! You don’t usually find that much (if any) protein in such a decadent dessert.
Ingredients for Vegan Chocolate Mousse
- Silken tofu. With a rich and custardy texture and a mild flavor, silken tofu blends beautifully to create a thick and creamy base for the chocolate mousse. It’s essentially taking the place of heavy whipping cream, which is used in traditional recipes. (I recommend the silken tofu found in the refrigerated section, not the kind stored at room temperature in the aseptic carton.)
- Semi-sweet chocolate. I typically use semi-sweet baking chocolate, but you can use any nondairy chocolate bar or chocolate chips you enjoy. If using a bar of chocolate, give it a coarse chop prior to melting. My favorite nondairy chocolate chips are the semisweet ones from Trader Joe’s, Enjoy Life, or Guittard. You can play around with a different blend of chocolates, like a dark chocolate bar or dark chocolate chips, if you prefer something darker.
- Vanilla extract. A splash of vanilla is heavenly in this silken tofu chocolate mousse! If you have vanilla bean paste in your pantry, even better. You can substitute in equal parts.
- Cocoa powder. Cocoa powder will give your mousse an even more intense chocolate flavor. I love to use Dutched cocoa for a smoother flavor, but natural will work too.
- Powdered sugar. Adds extra sweetness to balance out the cocoa powder. Feel free to sub in a different sweetener, such as maple syrup or agave.
- Salt. A little pinch of salt balances out the flavor profile so the chocolate can really shine.
- Optionally, you can add in about 1 teaspoon of instant coffee to intensify the flavor of the chocolate and add a little bitterness to round everything out.
How to Make Silken Tofu Chocolate Mousse
- Melt the chocolate. Pour the chocolate chips (or chopped chocolate bar) into a microwave-safe bowl and microwave in 30 second bursts, stirring each time, until the chocolate is evenly melted. If you don’t have a microwave or prefer not to use one, you can melt your chocolate using a double boiler.
- Combine the ingredients. To a blender or food processor, add in your block of silken tofu, melted chocolate, vanilla extract, salt, and instant coffee (if using).
- Sift the cocoa powder and powdered sugar. To prevent any clumps from winding up in your finished mousse, use a fine mesh sieve to sift these two ingredients into the mixture.
- Blend everything up. Blend until completely smooth, scraping down the sides of the blender/food processor as needed to make sure everything is incorporated.
- Chill the vegan chocolate mousse. Transfer the mousse to a container (or containers) of choice. I like to divide mine up between little half pint mason jars so it’s easy to grab individual servings! Plus it’s super cute. Seal them and pop them in the fridge for at least 4 hours, allowing the texture to firm up. (It can actually be eaten right after blending if you don’t mind more of a vegan chocolate pudding vibe. But I think the flavor and texture both improve when chilled.)
- Dig in! This simple vegan dessert is seriously heavenly! The first time I tried it, I was shocked that I couldn’t taste a hint of the tofu flavor. The texture is thick and creamy yet fluffy. I love serving it with fresh berries.
👩🍳 Sarah’s Recipe Notes 📝
- Let your tofu come to room temperature first. Very important! The melted chocolate will harden if added to cold tofu, resulting in a grainy mousse. For a perfectly smooth and creamy texture, either let the tofu come up to room temp by setting it out on the counter for a few hours, OR pop it in the microwave in 10-15 second bursts until it’s lukewarm (not hot).
- Let it chill before enjoying. The chocolate flavor improves a lot once the mousse is fully chilled. I know it’s tempting to dig in right away, but I promise it’s worth the wait!
How to Serve Silken Tofu Chocolate Mousse
You can top this vegan chocolate treat with a variety of different things! A few great options are:
- Fresh fruit, such as fresh raspberries or strawberries. Maybe a sprig of mint (if we’re being fancy)?
- A drizzle of creamy peanut butter or almond butter.
- A pinch of flaky sea salt and some chocolate shavings.
- A scoop of coconut whipped cream.
Recipe FAQ
Can I use soft tofu in this recipe?
Yes, either soft or silken tofu can work for this chocolate mousse. But if your food processor isn’t very powerful, I recommend looking specifically for silken tofu — it will be easier to blend to a perfectly smooth and creamy consistency.
Can I use firmer varieties of tofu to make this tofu cocoa mousse?
I wouldn’t recommend it, personally! It can be really difficult to blend firm or extra-firm tofu to a perfectly smooth consistency, due to its higher protein content. It’ll come out grainy.
If you have a very powerful high-speed blender (such as a Vitamix or Blendtec) that also has a tamper attachment, you might be able to get away with using firmer varieties of tofu…but I can’t promise it will be very tasty.
Can I substitute extra cocoa powder for the melted chocolate?
This isn’t recommended. The texture of the mousse will not set in the same way without the melted chocolate (which firms up when chilled). If you use cocoa powder, you will end up with a much thinner, more pudding-like consistency. It might still taste good but you’ll have to adjust the sugar as well.
Storage Instructions
Dairy-free chocolate mousse keeps well in the fridge for up to 5 days in an airtight container (or multiple containers).
Don’t freeze it! The texture doesn’t hold up well to freezing and defrosting. It’ll be the best texture if you keep all of your leftovers in the fridge.
Silken Tofu Chocolate Mousse
This Silken Tofu Chocolate Mousse is so creamy and decadent, you'll be hooked. The best part is, it's ridiculously easy to make!
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Ingredients
- 16 ounces silken tofu room temperature or slightly warm
- 6 ounces good semisweet chocolate I use Guittard semisweet baking wafers
- 1/4 cup powdered sugar or 2 tablespoons maple syrup or agave
- 2 tablespoons cocoa powder I prefer Dutched cocoa, but natural works too
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon instant coffee (optional but recommended)
- pinch sea salt
Optional Toppings
- coconut whipped cream
- fresh berries
- fresh mint leaves
- chocolate shavings
Instructions
- Important note: To make sure your mousse is smooth, the silken tofu should be at room temperature or slightly warm when blended with the chocolate. Cold tofu may result in a grainy mousse. If you're in a hurry, you can place the silken tofu in a microwave-safe bowl and pop it in the microwave for a minute or so to warm it up a little.
- Melt chocolate: Add the semisweet chocolate to a microwave-safe bowl. (If using a chocolate bar, give it a coarse chop first to help it melt evenly.) Microwave in 30 second increments, stirring in between, until completely melted. Set aside to cool slightly while you blend the other ingredients.
- Blend tofu: Add the silken tofu to your food processor. Sift in the powdered sugar and cocoa powder to ensure no lumps. Then add the vanilla bean paste, instant coffee (if using), and pinch of salt. Blend until completely smooth, scraping down the sides of the food processor as needed.
- Add in chocolate: Add the melted chocolate into the blended tofu mixture and blend until incorporated and smooth, scraping down the sides of the food processor as needed.
- Adjust to taste: Give the mousse a taste and add more sweetener or salt if you like.
- Chill: Transfer the mousse into a sealable container, or into a few containers with lids for individual portions). Refrigerate for at least 2 hours — but preferably overnight — to allow it to set. The flavor will also improve as the mousse chills, so please be patient!
- Enjoy: I love serving this mousse with a dollop of coconut whipped cream, chocolate shavings, and a handful of fresh berries. For special occasions, I will garnish with a sprig of fresh mint.
Notes
Silken tofu: There are two main kinds of silken tofu. One is shelf-stable, like the smaller packs from Mori-Nu that you’ll find in the Asian/International section of your grocery store. These can work, but my preferred variety is the kind that you’ll find in the refrigerated section with the rest of the firm and extra-firm tofu. Personally I think the flavor is much milder so it makes a better blank canvas for desserts. The Mori-Nu kind can work too but you’ll need to use more than one block.
Note on chocolate: The quality of the chocolate really matters here. I like to splurge on a good semisweet chocolate, like the baking chips or wafers from Guittard which are dairy-free. If you prefer a darker flavor you can always play with ratios, using some semisweet and some bittersweet chocolate.
Instant coffee: Don’t worry — this won’t make the mousse taste much like coffee, but the hint of bitterness really enhances the flavor! Just like the pinch of salt, it helps to round out the sweetness of the chocolate! Use a good instant coffee or espresso.
Using a blender: If you don’t have a food processor, the mousse can be prepared in a high speed blender. However, you will need to scrape down the sides of the blender often to make sure everything blends evenly. If your blender comes with a tamper, that is ideal.
Updates: On 11/25, increased chocolate amount from 4 oz to 6 oz to help improve the flavor and texture of the mousse.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.
I caught your new video yesterday and made this recipe exactly as written, loved the coffee addition! This was perfect.
First, let me say that I didn’t follow the recipe exactly because where it says not to taste it right away … I couldn’t help myself. I was blown away! It was so silky, smooth and chocolatey. My daughter is coming over for a belated birthday dinner after work today and I wanted something light and healthy for dessert so I thought your recipe would be perfect … and it is. Its chilling in the refrigerator along with some macerating strawberries and blackberries that I’m going to use as a topping. I think the combo of chocolate and berries will be a hit. I hope she likes her birthday dinner … we are starting off with some freshly made hummus with veggies and naan for dipping, followed by a curry made with cauliflower, tofu and coconut milk. PS. For lunch I made your recipe for “egg” salad on a low carb tortilla with broccoli sprouts (sprouted by me). Your recipes are all fabulous–thanks so much!
So light but decadent! Who knew tofu could be so delicious as a dessert?! I’ve been vegan for about 5 years and recipes where tofu is used in desserts always sounded really weird to me but this recipe has changed my mind. It’s delicious! Definitely going to make again and would serve to non vegans as the tofu is completely undetectable!
Perfect texture and taste! I made it without sugar and is still delicious.
Delicious and healthy!
Powdered sugar means just regular refined sugar or icing sugar? Thanks
I equate powdered sugar with icing sugar.
I made this and it’s wonderful. I used silken tofu, maple syrup as the sweetener, and 4 oz of Trader Joe’s 72% dark chocolate. It’s perfect. I hope to try it with soft regular tofu too, it’s hard to find silken tofu where I live.
How much maple syrup did you use?
Hi! Can I sub cocoa powder for the melted chocolate instead?
Unfortunately, no. The melted chocolate is what allows the mousse to set in the fridge.
I tried recipe I added whip topping and skipped the sea salt we licked the bowl !!
I totally missed where it said not to eat right away because the flavor improves over time – i was eating this with a spoon out of the food processor. It was runny but i def think it will set up in the fridge. It already tastes sooo good though. I added a bit more salt after tasting, i would be heavy handed. Otherwise i made the recipe as written.
Very yummy. I used 70% dark chocolate, didn’t add sugar and added a little bit of rum with the instant coffee. Next time I will use Baileys.
Really wonderful! I didn’t have silken tofu so I used medium firm tofu and added a bit of water, turned out great! Still very smooth and silky texture, set up very well in the fridge. Thanks!
Absolutely delicious!! I used agave as my sweetener and dark chocolate instead of semi sweet. I didn’t have instant coffee, so I used some espresso. The texture is perfect! I let it set in the fridge all day. It tastes so good – can’t even taste the tofu! Thanks for sharing.
Love your recipes, this doesn’t miss! Thank you for sharing them!
OMG, this mouse is absolutely amazing!! I had so many doubts, but it is extremely smooth and so flavorful. I will be making this again, and again. Great work, Sarah!
Can “liquid sweetener of choice” be maple syrup or agave syrup?
Yes, absolutely!
Do you have the nutritional information for this recipe? I work as a health coach and I might make this for my menopause class and they all want to know that information
First off, I love this recipe and share it with everyone I know! I’m not vegan and don’t know anyone vegan but everyone finds it absolutely delicious. I use 85% chocolate but did it with 95% once and it was still sweet enough with the 2T of maple syrup.
Question though! I find there is sometimes a bit of liquid separating from the mousse when I go to eat it. I keep it covered with plastic wrap in the fridge for over two hours each time and sometimes it’s more than other times. Is there a way to prevent that from happening? I’m new to using silken tofu so I’m not sure if I need to drain it. It comes in a tube where I live.
Thanks so much for the recipe! Great for diabetics and vegans alike 😊
Hi Sarah! Made this in the morning and let it set in fridge and found it have to perfect texture and flavor at dessert time! I was thinking this would be great as a cake filling. Thanks so much!
I made this using 300 g of soft silken tofu and 150 g of ripe avocados as I didn’t have enough tofu on hand. I only had espresso coffee in a coffee bag so I added boiling water to the coffee bag and added about 3 tablespoons of the coffee to the mixture. And I used maple syrup as my sweetener and I have to say it turned out amazing. Thank you Sarah for this recipe.
As usual, Sarah does not miss!! So good and beloved by vegans and non vegans alike. Great recipe
Excellent!
I just loved the simplicity of this. It tastes amazing. I did add more sugar and no coffee. No tofu taste and extra smooth. Try it with Toblerone chocolate for that slight nut flavour.
phenomenal. would give at least 7 stars if i could
Easy, quick, and delicious! I used milk chocolate chips, vanilla bean paste, and maple syrup as that is what I had on hand. It is more of a smooth pudding consistency versus an airy mousse. I think I will try to blend longer next time to see if that incorporates more air for a lighter texture.
Hello! This recipe is incredible! I do it almost once a week now, since I discovered it a few months ago. It makes 8 generous portions, and I sprinkle freshly ground cardamon on it. Thank you very much!!!
I was blown away by how creamy and chocolaty this was!! Super easy to make! I now have a heathy recipe to help with my sweet tooth
Delicious and high in protein. So easy to make. I have it on repeat.
As a non vegan–I will say that this doesn’t come even close to being as delicious to real mousse. I wanted to make this because I was curious and it seemed easy. It was easy! I did add more chocolate and sugar than it called for as initially all I could taste was tofu. It still has a tofu flavor but did improve after chilling–tofu flavor is still present though. For what it is, it is tasty enough and simple for a weeknight treat.
My family isn’t vegan but everyone loved this! Most delicious chocolate mousse that we’ve ever had, according to my husband 🙂
Hi Sarah, thanks for this awesome recipe. Yeah, as decadent as you say and I am indeed hooked. Though on a simpler version. Silken tofu, cocoa powder, vanilla extract and melted chocolate chip. It’s too die for. Not as thick but I love the taste without the sugar or anything else. It’s divine and I’ve been eating this for the past few days non-stop. What a recipe!
Delicious! I don’t drink coffee so I used the same amount of Amaretto. Could have put more. Thanks!
I made this recipe for the first time a little over a week ago… And as soon as it ran out I immediately made it again. Let’s just say I am OBSESSED.
I made the recipe as written, then poured the mousse into a pie crust and topped with flaky sea salt. I served the slices topped with Coco whip from So Delicious. This is heavenly and it will be a regular rotation for me. I can’t believe I waited this long to try sweet tofu. If you’re skeptical, just trust the process.
This recipe is really something. The texture, flavor, everything–a work of art. I liked it with sliced almonds and cinnamon on top. My non-vegan family wasn’t as enamored with the recipe as me, so it’s hard to say if other non-vegans will love it too. I think my tastes are different as I’ve been vegan for 30 years. I am looking for higher calcium and protein recipes for bone health, and this has a good bit of both. Though after I ran the recipe through Cronometer, I realized it’s fairly high in calories and sugar, so it truly is a dessert, friends. I was over here devouring it for “breakfast” like it was health food. LOL! Tip: it definitely needs time in the fridge for the flavors to meld.
Thanks Sarah for a fab and fun recipe!
Do you dissolve the instant coffee in water?