Ingredients
Mousse
- 300 g soft silken tofu 10.6 oz; shelf-stable soft silken tofu, drain loose package liquid without pressing
- 150 g dark chocolate about 5.3 oz, roughly 60–70% cacao; reserve 10 g for shavings and chop the rest
- 20 g unsweetened cocoa powder about 1/4 cup, sifted
- 30 g maple syrup about 1 1/2 tablespoons
- 1 teaspoon vanilla extract 5 mL
- 1/8 teaspoon fine salt a small pinch
Equipment
- 1 Food processor or high-powered blender
- 1 Heatproof bowl
- 1 Small saucepan for a gentle water bath
- 1 Spatula
- 4 Small dessert glasses about 1/2-cup capacity each
Instructions
- Drain any loose liquid from the silken tofu without pressing it dry. Use room-temperature shelf-stable tofu from a newly opened package; do not use it fridge-cold, which can make the chocolate set into flecks. Set aside 10 g of the chocolate for the garnish and chop the remaining 140 g. Have four clean dessert glasses ready.
- Set a heatproof bowl over a small saucepan of barely simmering water, without the bowl touching the water. Add the chopped chocolate and stir until just melted. Remove from heat and let cool briefly until warm and fluid, not hot.
- Place the tofu in a food processor with the cocoa, maple syrup, vanilla and salt. Blend until smooth, stopping to scrape the bowl. Do not leave visible tofu lumps before adding the chocolate.
- With the processor running, pour in the warm melted chocolate. Scrape the bowl and blend again until uniformly smooth. Divide equally among four small glasses.
- Cover and refrigerate for at least 2 hours, until the dessert is set and spoonable. Shave or finely chop the reserved chocolate and divide over the portions just before serving. Keep chilled until needed.
Nutrition
Calories: 280kcalCarbohydrates: 27gProtein: 8gFat: 19gFiber: 6g
Video
Notes
Contains soy. Check chocolate labels for milk, nuts and other allergens; dark chocolate is not automatically dairy-free. Use soft silken tofu rather than a pressed firm block. This is a dense, smooth blended dessert, not whipped egg-white mousse. Keep covered at 40°F (4°C) or below and use within 2 days, or sooner if the tofu package directs. Nutrition is an estimate for one-quarter of the batch, including the reserved chocolate garnish and excluding optional fruit or biscuits. Cost is a rounded ingredient-portion estimate and varies by store.
Instructional video by Sarah Sullivan of Sarah’s Vegan Kitchen, from A Week of KILLER Tofu Recipes; the mousse segment starts at 20:31. This version uses a smaller tofu quantity, dark chocolate instead of semisweet, measured maple syrup instead of powdered sugar, and no optional instant coffee. Follow the amounts and chilling instructions written here.