Author: This Silken Tofu Chocolate Mousse is rich, silky smooth, and deeply chocolatey, and you'd never guess it's made with tofu. It's an easy vegan dessert you can whip up in minutes using just a blender, with a naturally creamy texture and a boost of plant-based protein. Chill it for a thick, scoopable mousse, or enjoy it right away like a soft chocolate pudding.
This silken tofu chocolate mousse is one of those simple recipes that feels a little magical. You can't taste the tofu (I promise!), it just adds creaminess and body. Blend it with melted chocolate and it transforms into a silky, rich, decadent mousse in minutes, with the hidden bonus of protein and a serving of beans. It's incredibly easy to make, but tastes like a dessert you'd order at a fancy restaurant. It's become one of my favorite easy late-night snacks!
Why This Silken Tofu Mousse Will Surprise You
- Ultra creamy texture: Silken tofu blends into a perfectly smooth, velvety mousse.
- Deep chocolate flavor: Melted dark chocolate gives it a rich, indulgent taste, but add the optional instant espresso powder to really add some depth.
- Quick and easy: Just melt, blend, and you're done. It truly doesn't get any easier than this!
- Protein boost: Thanks to the tofu, this mousse has a little extra staying power compared to typical desserts.
Ingredients for Silken Tofu Chocolate Mousse
- Vegan dark chocolate: Use good-quality chocolate for the best flavor.
- Silken tofu: Make sure it's silken, not firm or extra firm. It's often found either in the refrigerated section with the other tofu types or also in shelf-stable boxes. Both kinds work here.
- Maple syrup or agave: Adjust to taste depending on how sweet you like it and how sweet your chocolate is.
- Vanilla extract: Enhances the chocolate flavor.
- Salt: Balances the sweetness.
- Instant espresso powder (optional): It won't make it taste like coffee! It intensifies the chocolate flavor.
How to Make Silken Tofu Chocolate Mousse
- Melt the Chocolate: Melt the chocolate gently in the microwave in short bursts, stirring in between, or use a double boiler. Let it cool slightly so it's warm but not hot.
- Blend Until Smooth: Add the silken tofu, melted chocolate, 2 tablespoons maple syrup, vanilla, salt, and espresso powder (if using) to a blender or food processor. Blend until completely smooth and silky.
- Taste and Adjust: Taste the mousse and add more maple syrup if you'd like it sweeter.
- Chill or Serve: Spoon into serving dishes and chill for at least 1 hour for a thicker mousse, or enjoy right away for a softer, pudding-like texture.
Tips and Variations
- Let the chocolate cool slightly: If it's too hot, it can seize or affect the texture when blended.
- Use a high-speed blender (or blend longer): This is key for a perfectly smooth, creamy mousse. Gritty texture = under blended.
- Scrape down the sides: Especially if using a food processor, to make sure everything blends evenly.
- Chill for the best texture: At least 1 hour (or overnight) for a thick, scoopable mousse.
- Sweetness tip: The sweetness will depend on your chocolate, so be sure to taste and adjust after blending.
Topping Ideas
This mousse is delicious on its own, but even better with toppings:
- Fresh raspberries or strawberries
- Coconut whipped cream
- Vegan marshmallow fluff
- Chopped nuts
- Chocolate shavings
- Crushed cookies
- Orange zest
- Fresh mint leaves
- A pinch of flaky salt
Storage
Store this silken tofu chocolate mousse covered in the fridge for up to 3 days.
If you try this silken tofu chocolate mousse, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Silken Tofu Chocolate Mousse (Rich, Creamy & Vegan!)
Servings: (makes about 2 cups)
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Ingredients
- 5 oz vegan dark chocolate, chopped
- 12 oz silken tofu, drained
- 2 - 3 tablespoons maple syrup, or agave
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon instant espresso powder, (optional to enhance chocolate flavor)
Instructions
- Melt the chocolate: Melt the chocolate gently in the microwave (in 20-30 second bursts, stirring between) or over a double boiler. Let it cool slightly so it's warm but not hot.
- Blend until silky: Add the silken tofu, melted chocolate, 2 tablespoons maple syrup, vanilla, salt, and espresso powder (if using) to a blender, food processor, or the cup of an immersion blender. Blend until completely smooth, scraping down the sides as needed. Taste and add 1 more tablespoon of maple syrup if you want it sweeter.
- Chill (optional): Spoon into ramekins or small serving dishes. Chill for at least 1 hour for a thicker mousse texture. Or enjoy right away for a softer, pudding-like texture.
- Serve: Serve chilled, plain or with your favorite toppings (see notes for ideas).
Notes
- fresh raspberries or strawberries
- coconut whipped cream
- chopped nuts
- shaved chocolate
- crushed cookies
- orange zest
- fresh mint leaves
- a pinch of flaky salt (so good)
Beata says
This omnivore got a very impromptu invitation to join our vegan neighbors for a small birthday celebration. While I knew all I had to do was show up, I wanted to bring something. As always, when the time is tight and the occasion calls for something vegan, I turn to Sam, and she delivers yet again!
Yes, we are omnivores, but there is always a block of tofu hanging out somewhere haha. This time, I used a block of shelf stable silken tofu, about 4.5 ounces of 95 and 100% baking chocolate, and extra vanilla extract and maple syrup since my chocolate was very strong and rich. I ended up adding some sugar too, due to how strong the chocolate was. I did add some espresso powder, as I know that it does enhance the chocolate flavor. Made 6 small ramekins, and stuck them in the fridge to firm up.
I realized too late that I did NOT have a can of coconut cream in the fridge, so I simply mixed some coconut cream with some sugar, and gently poured a thin layer of that over the mousse (the mixture was runny because the cream was not cold). Topped with fresh blueberries, and went to the party next door.
Wow, this stuff was RICH!!! While I am not much into sweets at all, and made this pretty sweet so that other people could eat it haha, I inhaled mine. The neighbors loved the mousse, too. It had a firm, perfectly scoopable body and great mouthfeel. And no, one cannot tell that there is tofu in this mousse.
Another amazing, quick, tasty and foolproof find - thank you, Sam!!! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much, Beata! 😊 I love that you turned to my site in a pinch, and it sounds like the mousse was a huge success. The coconut cream topping and blueberries sound delicious!
Nick says
This is now a staple. I can't believe how simple and delicious this recipe is. I've been looking for a healthier option to sweet treats, and this has been so satisfying. I even threw a banana in there one time, which was a hit.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Nick! 😊 Love the banana addition too, and so happy it’s become a staple!
Petra says
Decadent and delicious. It’s worth waiting till the mouse sets because it has a beautiful firm texture. Beautiful with raspberries for a date night or special dinner.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds beautiful, Petra! 😊 Love the date night idea.
Vegan Susy says
Okay, I was honestly skeptical about tofu in chocolate mousse at first 😅 but the texture in this actually looks properly smooth and rich instead of “healthy dessert pretending to be mousse.”
The silken tofu choice makes more sense seeing it blended like this though. Feels like one of those recipes people try once out of curiosity and then end up making again because it’s surprisingly decent.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha yes!! 😄 Silken tofu really is the secret here.
Carol L Casparian says
This Silken Tofu Chocolate Mousse was the perfect ending to my Mother's Day Celebration! So DELICIOUS and SOOO easy!! Thank you!! Everyone LOVED IT!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy it was part of your Mother’s Day celebration, Carol 😊
Marianne Surges says
How could you make this with cacoa powder? You are a very talented recipe creator and I appreciate having you for a resource!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Marianne 💛 I wouldn’t recommend swapping in cocoa powder here, as the melted chocolate helps thicken and set the mousse in addition to adding flavor 😊
Carol says
Hi, Sam! This recipe came across my feed, and I got up to make it immediately. It’s Mother’s Day, and I wanted to take a dessert to my mom’s that even the omnivores would like. Of course there are many tofu mousse recipes out on the internet, but I trust your process! This is the first time I’ve tried tofu mousse, and it came out spectacular! I adjusted the recipe for 5 servings, which used my 16 ounce block of soft tofu. I used Trader Joe’s (dairy-free) semi-sweet chocolate chips as the chocolate. Thanks for yet another 5 star recipe, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww this made me so happy to read, Carol 😊 So glad it was a hit with everyone!