chocolate mousse for the skeptic




Guess again, ingredient sleuth.



Silken Chocolate Mousse

1 package silken tofu (I used Mori-Nu Lite Silken Tofu)

  • There are two main kinds of tofu: silken and regular.  Silken tofu, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. Unlike regular tofu, it is sometimes packaged in boxes that do not require refrigeration. Because of this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration. Both silken and regular tofu can be found in soft, medium, firm and extra firm consistencies. They are made from the same ingredients, but they are processed slightly differently, and are not interchangeable in a recipe. The different kinds of silken tofu (firm, soft, etc) are interchangeable, so don’t worry if your grocer only stocks one kind. Regular Tofu, or Chinese tofu is more common than silken and comes in a plastic container in the refrigerator or produce section of most grocery stores. (From

8-10 ounces  dark chocolate (60%-70% cacao). I used 2 Ghirardelli bars, but the chip version would melt faster.

2 T pure maple syrup (If you don’t have the pure stuff, use corn syrup or honey)

1 ounce Kahlua, optional

milk or soy milk, if needed

  1. Blend tofu, using either a hand blender or regular blender.
  2. In a double boiler or micorwave, melt chocolate.
  3. Combine tofu and chocolate in blender and blend until fully mixed. Add syrup and Kahlua, if using. Milk can also be added to achieve a smoother consistency, if desired. Place in a separate container and cover. Refrigerate for at least 2 hours. Serve with fruit and berries.

6 responses to “chocolate mousse for the skeptic

  1. Oh no! Aren’t you the same person that told me that good dessert is all about the fat? Indulgence = FAT!!! Although, it does look GoooD.

    • You’re right Malani, I’d rather eat a small high-fat dessert I enjoy than a huge piece of sub-par, low-fat cake. However, the fact that this mousse is healthy is just a bonus. I like it more because it’s just plain yummy!

  2. yummy! i think you were telling me about this! when i lived in dc, one of my favorite treats to buy from whole foods was the vegan chocolate mousse, made from none other than tofu! delicious!

  3. Jen, I am enjoying your blog. Will definitely try to quinoa salad and the mousse. All the best with the job hunt. Keep the faith!

  4. I love how delightful simple this is! Must try it. Mmm, chocolately.

    If you’re not busy working or studying at the mo, why not make a recipe book that you can sell with all these delish ideas in it? You could practically put one together just based on your past blog posts, and I’m sure people would buy it. I would! 😀

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