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Silken tofu and chocolate might not sound like an obvious pair, but I swear they make the creamiest, dreamiest vegan tofu chocolate mousse! This recipe is made with a combination of melted chocolate and Dutch-process cocoa powder which makes this version have the BEST texture and flavor.
I’ve found that a bit of chocolate helps the mousse set, and cocoa powder adds a deeper, brownie-like chocolate flavor without making the texture too dense.
Why This Recipe Works
I love using tofu in vegan desserts because it can replace eggs in certain recipes like vegan cheesecake and puddings. For this recipe, I wanted to see if it could also help make a chocolate mousse that was a little higher in protein without losing that rich taste.
The first question I had when developing this recipe was: which tofu actually makes the best chocolate mousse?
My guess was silken tofu, since it has a custardy texture and works so well in creamy desserts. But I wanted to test it against firm tofu since it would create a slightly higher-protein dessert.
Silken Tofu vs. Firm Tofu for Vegan Mousse
The firm tofu version needed extra liquid just to blend (about 2 tbsp of soy milk per 200g of tofu). Even then, the mousse was denser and grainier. It wasn’t bad, but it didn’t have the light, airy texture I wanted. Silken tofu, on the other hand, blended into a smooth base. Once chilled, it set into a creamy mousse instead of a dense pudding.
Why This Recipe Uses Less Melted Chocolate
Melted chocolate does a lot in chocolate mousse. It adds flavor, sweetness, fat, and structure. As the mousse chills, the chocolate firms up and helps everything set.
However, there is such a thing as too much chocolate for this recipe! In one early test, I used 200g silken tofu with 100g chocolate (2:1 ratio). It was delicious, but after chilling overnight, it was almost too firm – closer to ganache than mousse.
Instead of using only melted chocolate, I’ve opted to use a bit of Dutch-process cocoa powder as well. The melted chocolate helps the mousse set just firm enough, while the cocoa powder makes it taste more chocolatey. Keep reading for the ingredient notes that make the biggest difference!
Ingredients
Ingredient Highlights & Some Swaps
Silken Tofu
As mentioned above, I found using silken tofu, not firm or extra-firm tofu, makes the creamiest mousse. For this recipe, I used Nasoya refrigerated silken tofu, which is easy for me to find at most grocery stores. This brand is close to a soft-silken texture.
Shelf-stable silken tofu, like Mori-Nu, should also work, but the package sizes are usually smaller. Since this recipe uses a full 16 oz of tofu, you’ll need more than one shelf-stable pack.
Mori-Nu tofu also comes in different firmness levels, so the texture may vary slightly depending on whether you use soft-silken, firm-silken, or extra-firm silken tofu. But as long as it’s silken of some variety it should work.
Dark Chocolate
My biggest tip for the chocolate is to use a good-quality 60–70% dark chocolate bar that you’d actually want to eat on its own. I used Lindt Excellence 70% dark chocolate bars in my best tests, and they melted into a very fluid chocolate that blended really easily into the tofu.
When testing chocolate chips, they melted thicker and didn’t loosen up in the same way. If all you have are chocolate chips, make sure the tofu is slightly warm and blend the mousse right away so the chocolate doesn’t firm up before it has a chance to fully incorporate.
Dutch Process Cocoa Powder
I highly, highly recommend Dutch-process cocoa powder here. I tested this with regular natural cocoa powder, and the flavor was noticeably sharper. Because the mousse isn’t being baked or hidden under a lot of sugar you can definitely taste the difference more directly. I used Guittard’s Cocoa Rouge Cocoa Powder.
Brown Sugar
Brown sugar is the ingredient I swear makes this taste a little like brownies in a cup!
I originally made the mousse with maple syrup, which did work, but the flavor was a little flat. Brown sugar gave it a deeper, classic chocolate flavor. It adds just enough sweetness, plus that tiny bit of caramel/molasses flavor that works really well with the cocoa powder.
One note: Don’t stir the brown sugar directly into the melted chocolate. I tried that, and it can cause the chocolate to seize up before being blended into the tofu.
Step By Step Guide
Exact ingredient quantities are in the recipe card below!
If using refrigerated tofu, pop it in the microwave for 30-45 seconds to warm it up slightly.
Then, melt the chopped chocolate in a microwave-safe bowl.
Add all the ingredients to a high speed blender.
Blend everything up until just combined, scraping down the sides as needed.
Pour the mousse into serving jars or cups. This recipe makes 4 regular servings or 2 very large servings.
Then, I recommend chilling in the fridge for at least 4 hours!
Chilling & Serving the Mousse
I’ve found this mousse has the lightest texture after chilling for about 4-6 hours. As it continues to chill it will firm up a bit more but is still very delicious! It can be stored covered in the refrigerator for up to 4 days. I like portioning it into small jars or cups before chilling so it’s ready to serve.
P.S. It’s especially good with dairy-free whipped cream, shaved chocolate, raspberries, strawberries, or a pinch of flaky salt on top!
Some Common Questions
No, the tofu flavor is very mild when the mousse has enough flavorings added. I noticed the tofu flavor more in tests that were lower in chocolate or not quite sweet enough. Using Dutch-process cocoa and a good dark chocolate helps the mousse taste more like chocolate dessert and less like tofu.
It may need more chill time, or there may be too much liquid in the mixture. I found in my testing that coconut cream or other liquids like dairy-free milk can also make the mousse less airy.
This usually happens when there’s too much melted chocolate. As the mousse chills, the chocolate sets and can make the texture almost ganache-like.
More Vegan Chocolate Desserts
Creamy Silken Tofu Chocolate Mousse
Rate this RecipeIngredients
- 16 oz silken tofu, 454g – drained
- 2.6 oz high-quality 60-70% dark chocolate, 75g – chopped
- 3 tbsp light brown sugar, 37g – plus more to taste
- ½ cup + 1 tbsp Dutch Processed cocoa powder, 45g
- 1 tsp pure vanilla extract or vanilla bean paste
- ¼ tsp fine salt
- ¼ tsp espresso powder or instant coffee
Instructions
- Warm the tofu: Drain the silken tofu and place it in a microwave-safe bowl. Microwave for 30–60 seconds, just until it is room temperature or slightly warm. Drain off any extra liquid, then add the tofu to a blender.16 oz silken tofu
- Melt the chocolate: Add the chopped chocolate to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each one, until smooth and melted.2.6 oz high-quality 60-70% dark chocolate
- Blend the mousse: Add the remaining ingredients to the blender with the tofu and blend until completely smooth, scraping down the sides as needed.
- Chill: Divide the mousse between 4 serving bowls, jars, or cups. Cover and chill for at least 4 hours, or until thick and airy. Top with dairy-free whipped cream, shaved chocolate or berries.
Recipe notes
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