Silken Tofu Mousse

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Chill Time: 1

Total Time: 1 5

Servings: servings

Calories: 179kcal

My silken tofu chocolate mousse is creamy, rich, and completely dairy-free. Five ingredients, no cooking, ready in 5 minutes plus chill time.

1 12-oz package silken tofu soft or firm silken both work, drained if water-packed
⅓ cup unsweetened cocoa powder sifted
¼ cup pure maple syrup adjust to taste
2 tablespoons coconut oil melted and warm
1 teaspoon vanilla extract
1 pinch kosher salt

Add silken tofu, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt to a high-speed blender. Blend on high for 1-2 minutes until completely smooth and creamy, scraping down the sides as needed.
Taste the mousse. If you want it sweeter, add another tablespoon of maple syrup. If you want it richer, add another tablespoon of cocoa powder. Blend again briefly.
Divide mousse into 4 small serving bowls or glasses. Cover and refrigerate for at least 1 hour (or up to 3 days) to let the flavors meld and the texture firm up slightly.
Serve topped with fresh berries, coconut whipped cream, cocoa nibs, or shaved dark chocolate.

Silken tofu is essential—don't substitute firm or extra-firm tofu. Use room temperature tofu if possible; cold tofu can cause melted coconut oil to solidify into bits
Sifting the cocoa powder prevents clumps
A high-speed blender (like Vitamix) gives the silkiest texture; a regular blender works but may need longer blending. Food processor is not recommended—results may be slightly grainy
Natural or Dutch-process cocoa both work; Dutch-process gives a milder, darker result.
Salt is essential for bringing out the chocolate flavor—don't skip it
Variations:
- Blend in 2 tablespoons melted dark chocolate or 1 teaspoon instant espresso powder to intensify chocolate flavor
- Add ¼ teaspoon peppermint extract for chocolate mint mousse
- Add a pinch of cayenne for Mexican hot chocolate vibe