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.
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