This tofu chocolate mousse is rich, creamy, and so easy to make. With only about 15 minutes of prep time you can make this decadent tasting dessert.
This tofu chocolate mousse is a no cook, no bake dessert with a rich chocolatey taste. With just a few ingredients and a food processor, you can assemble and this dessert in just a few minutes. Everyone will love it and have no idea that it is made with tofu.
Tofu? ..... I've never been a big fan of tofu, except maybe in soups and some stir fried dishes. I've never gone out of my way to cook with it or order it in restaurants. However, after trying it recently as a substitute for cream cheese in a cheesecake at an event, I decided it might be fun to experiment with it in a dessert.
I'm excited to report that this tofu dessert was a big hit. I'm looking forward to playing with it to make even more desserts.
Ingredients in This Chocolate Mousse:
Tofu: I used extra firm tofu because I had received it from Melissa's Produce as part of a sample box. It required a lot of extra processing to make it smooth. I will be trying it again with silken or soft tofu, but I'm happy to report that this was absolutely delicious using the firm tofu. Just be sure to refrigerate the mousse overnight before serving in order to meld the flavors and textures.
In addition, make sure the tofu is at room temperature before combining it with the rest of the ingredients.
P.S. The tofu in the cheesecake recipe was also "firm."
Dark Chocolate Chips: I used 60 percent chocolate chips. Melt the chips and let them cool before combining them with the rest of the ingredients.
Milk: To add to the creamy texture.
Maple or Agave Syrup: To add sweetness. If you use maple syrup, make sure it is real syrup and not pancake syrup.
Vanilla Bean Paste: You can also use pure vanilla extract.
Salt: Just a pinch to bring out the flavors in the mousse.
For the Topping:
Melting Chocolate: Spread it over the top of the chilled mousse. I really like the texture and flavor of Ghirardeli Dark Chocolate Melting Wafers. They are also perfect for making chocolate dipped strawberries, cookies, or pretzels.
Sprinkles: Any of your favorite sprinkles will work. I used a mix of sprinkles and candy coated chocolate by Fancy Sprinkles. I've seen this brand in Ralph's (Kroger), Target, and Walmart.
To Make this Tofu Mousse:
First, chop the tofu into small pieces and add them to the bowl of a food processor. Process for about a minute. Add the melted chocolate chips, the milk, the maple syrup, the vanilla, and the salt and process on high until the mixture is smooth.
After that, divide the mixture among four six ounce ramekins or dessert dishes and refrigerate to chill.
When the mousses have chilled, spread them with melting chocolate and sprinkle with your favorite sprinkles. Return them to the refrigerator until you are ready to serve.
Remove the dishes from the refrigerator about 15 to 30 minutes prior to serving.
Recipe Variations to Try:
You could add ground cinnamon and ground cayenne powder for a Mexican chocolate flavor twist to this recipe.
You could also add about a tablespoon of unsweetened cocoa powder for a more intense chocolate flavor. Boozy additions could include Kahlúa, bourbon, or Grand Marnier.
Switch up the toppings by adding chocolate shavings, sliced almonds, or whipped cream and berries on top instead of the melting chocolate. Another option could be chocolate sauce, caramel sauce, or raspberry sauce.
Keep the individual servings in the the refrigerator, covered with plastic wrap until you are ready to serve them. They will keep for at least four days, making this a great make-ahead dish for a dinner party.
More Creamy Chocolate Desserts:
If you love individual chocolate desserts, you can also try chocolate espresso mousse, chocolate pots de crème, or chocolate caramel pecan tarts.
Recipes to Celebrate Choctoberfest
- Chocolate Freakshake from Creative Cynchronicity
- Dark Chocolate Pannacotta with Mango Coulis from A Kitchen Hoor's Adventures
- Hot Fudge Sauce from Art of Natural LIving
- Paula Deen Chocolate Cake from Jen Around the World
- Silky Chocolate Cheesecake from That Recipe
- Tofu Chocolate Mousse from Karen's Kitchen Stories
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Tofu Chocolate Mousse
This tofu chocolate mousse is rich, creamy, and so easy to make. With only about 15 minutes of prep time you can make this decadent tasting dessert.
Ingredients
- 8 ounce package tofu, drained and patted dry, chopped into small pieces
- 5 ounces (2/3 cup) dark chocolate chips, melted and slightly cooled
- 1/4 cup whole milk, room temperature
- 1/4 cup maple or agave syrup
- 1/2 teaspoon vanilla extract or vanilla bean paste
- Pinch salt
- 1/2 cup melted melting chocolate
- 2 tablespoons sprinkles
Instructions
- In the bowl of a food processor, add the tofu and process for about a minute. Add the melted chocolate, milk, maple syrup, vanilla, and salt, and process until smooth, scraping the bowl as needed. This could take several minutes.
- Divide the mixture among four small ramekins or dessert dishes. Cover with plastic wrap and refrigerate for about an hour.
- Remove the desserts from the refrigerator. Melt the melting chocolate and spread a heaping tablespoon of the melted chocolate over the top of each mousse and immediately top with sprinkles before the chocolate hardens.
- Cover each dessert with plastic wrap and return them to the refrigerator until ready to serve.
Nutrition Facts
Calories
377Fat (grams)
18 gSat. Fat (grams)
14 gCarbs (grams)
45 gFiber (grams)
2 gNet carbs
43 gSugar (grams)
35 gProtein (grams)
8 gCholesterol (grams)
2 mgHow to stay up to date with Karen's Kitchen Stories?
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I used to eat a tofu chocolate mousse years ago--it was SO good! Love your cheery topping!
ReplyDeleteThank you!
DeleteI was intially confused by the firm tofu because I would have thought silken would be best. Then I read that you made the firm silken. It was an, "OH! That makes sense then." moment. Maybe I can sneak this for dessert and convince the hubs that tofu isn't all that bad. It looks so delicious.
ReplyDeleteJust don't tell him, lol!
Delete