Chocolate Tofu Mousse
Rich and creamy Chocolate Tofu Mousse is a delicious and easy high protein dessert that's meal prep friendly. Enjoy this chocolate mousse made with tofu for dessert or a sweet snack any time of day!
Equipment
- 1 Blender
- 1 Blender spatula optional, just makes it easier to get tofu mousse out
- 1 Set of Mini Dessert Containers optional
Ingredients
- 12 Ounces Extra Firm Tofu, see Notes section below for substitutions
- ⅔ Cup Unsweetened Soy Milk, or any plant based milk, but soy milk is creamier
- 1 + ½ Tablespoons Cacao Powder, to taste, cocoa powder will also work
- 5 Tablespoons Peanut Butter Powder, see Notes section below for substitutions
- Sweetener of Choice, to taste see Notes section below for details, note that the more liquid sweetener you add will affect the thickness of the mousse
Instructions
- Note: If your tofu is more than 12 ounces, weigh out 12 ounces using a food scale and use that amount. If you do not have a food scale, check the weight of your tofu. Is is 16 ounces? If so, just cut off a quarter of the block and save it for another recipe. Otherwise, you will need to increase the other ingredients to account for the additional tofu.
- Add Ingredients: Empty the package of tofu, carefully drain out any excess water, and empty the package into the blender. Make sure to get any bits of tofu that are stuck to the walls of the container. Add the soy milk, peanut butter powder, cacao powder, and your sweetener.
- Blend: Blend until completely smooth. You may have to stop and scrape down the blender a few times. I don't recommend adding more liquid unless you absolutely have to. Keeping the amount of liquid low is what helps keep the tofu mousse to be more of a mousse consistency and not runny. It will also thicken more in the fridge, but try not to add any additional liquid.
- Taste and Adjust: Now is the best time to adjust the flavor of the tofu mousse. Is it sweet enough? If not, add a little more of your sweetener.
- Store and Refrigerate: This will thicken more in the fridge (it takes at least 4-6 hours to chill and thicken) and it's better cold in my opinion (though totally edible now if you can't wait!), so scrape the blender out (this blender spatula really comes in handy) into a container (or multiple containers, I like these mini sweet treat containers for portion control), add the lid and refrigerate for at least a few hours. It will thicken slightly.
- Serve: Top with fresh berries, chocolate shavings, or anything else you like and enjoy!
Video
Notes
- Note About Nutritional Information: Because you can use any sweetener with this recipe, I have NOT included that information in the nutrition calculation. I have made this recipe with pitted dates, maple syrup, date syrup, and stevia. They ALL work. It's up to you, your preferences, and your nutrition goals. For example, while I'm losing weight, I often use stevia to help reduce the calories. But for long term use, I prefer to use (pitted) medjool dates to sweeten my recipes.
- Extra Firm Tofu: You'd think you'd use silken tofu for this recipe, right? Well, you can, but using extra firm tofu (or firm tofu will work) gives a much more mousse-like texture to our tofu mousse. Plus more protein! Make sure to buy organic non-GMO tofu.
- Substitution for Extra Firm Tofu: Go ahead and use any type of tofu in this recipe (super firm tofu that comes in vacuum sealed packs might be hard to blend, just FYI). Keep in mind, the softer the tofu, the less liquid you will need to add to blend (and you want to use as little as you can). If you use silken tofu, you probably won't need any soy milk. Keep in mind that the texture in this case is closer to tofu pudding, but it's still delicious!
- Unsweetened Soy Milk: I almost exclusively use soy milk in my kitchen and I only use the kind that comes in a shelf stable carton. This is because I can find organic non-GMO soy milk that's literally made from just organic soybeans and water. I love to use this type of soy milk for sauces, my morning tea, and making my homemade soy yogurt.
- Substitution for Soy Milk: You can use any plant-based milk you like! Keep in mind that the refrigerator-section cartons of plant based milk tend to be more watered down (and many have additives), so your tofu mousse may be less creamy and you may have different results. For best results, use a higher calorie / concentration milk like the soy milk I recommend or homemade nut milks are great too.
- Cacao Powder: You can use cocoa powder or even carob powder if you prefer.
- Peanut Butter Powder: I love the flavor that this peanut butter powder gives the tofu mousse (chocolate + peanut butter, yum!), plus it adds more protein and body to the dessert, making it more fluffy and mousse-like.
- Substitution for Peanut Butter Powder: For a richer and creamier tofu mousse, use regular natural peanut butter if you aren't very strict about your calorie intake. If you have a peanut allergy, here are a few products I think will work well instead: almond butter, powdered almond butter (for lower fat), cashew butter, hemp seeds, plant based protein powder of your choice, or even soaked raw cashews or soaked raw sunflower seeds (I would add a few tablespoons of either of these, just make sure to soak them for 30-60 minutes first so they blend in fully).
- Sweetener of Choice: This recipe works with basically any sweetener (except granulated sugar, which may stay gritty) since we're blending it up. You can used pitted medjool dates (you may want to soak these in hot water for at least 30 minutes before blending to ensure they blend fully), date syrup, or maple syrup. If you need to keep your calories lower you can use stevia.
Nutrition
Serving: 0.25 cupCalories: 93kcalCarbohydrates: 5gProtein: 10gFat: 4gPolyunsaturated Fat: 1gSodium: 9mgPotassium: 231mgFiber: 3gSugar: 1gVitamin A: 59IUCalcium: 117mgIron: 1mg
Tried this recipe?Let us know how it was!