Tofu Chocolate Mousse

Silken tofu, a Japanese pantry staple prized for its custard-soft texture, turns this chocolate mousse luxuriously creamy without cream. Blended with melted dark chocolate and a touch of maple, it sets into a rich, airy dessert topped with fresh strawberries.

Serves 4 · 10 min prep · 5 min cook

Estimate for one serving

• 210 cal
• 11g protein
• 22g carbs
• 12g fat

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Ingredients

• 14 oz package silken tofu, drained
• 3/4 cup dark chocolate chips (70%)
• 2 Tbsp unsweetened cocoa powder
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/8 tsp pinch of sea salt
• 1/2 cup fresh strawberries for topping

Instructions

1. 1Open the silken tofu package and drain off any excess liquid. Pat the block gently with a paper towel without pressing hard.
2. 2Place the dark chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until fully melted and glossy, about 60 to 90 seconds total.
3. 3Add the drained silken tofu, melted chocolate, cocoa powder, maple syrup, vanilla, and sea salt to a high-speed blender or food processor.
4. 4Blend on high for 60 to 90 seconds, scraping down the sides once, until the mousse is completely smooth, airy, and free of any tofu graininess.
5. 5Taste and adjust sweetness if needed by blending in an extra drizzle of maple, keeping the texture light.
6. 6Spoon the mousse evenly into small jars or dessert glasses. Tap each jar lightly on the counter to release air bubbles.
7. 7Cover and refrigerate for at least 1 hour so the mousse firms to a spoonable, pudding-like set.
8. 8Just before serving, slice the strawberries and arrange a few on top of each portion for color and freshness.
9. 9Serve chilled. The mousse keeps covered in the fridge up to 3 days and stays ultra-creamy without dairy.
10. 10For a firmer freeze-style treat, chill overnight; the texture becomes denser and more truffle-like.