Silken Tofu Chocolate Mousse
This high-protein chocolate mousse is rich, creamy, and made with everyday ingredients. It’s no-bake, meal-prep friendly, and secretly packed with plant protein.
Share with WhatsApp
Equipment
- Food processor or high-speed blender
- Microwave-safe bowl
- Serving bowls / glasses / jars
Ingredients
Base
- 308 g silken tofu
- 1 tsp vanilla extract
- 2 tbsp organic cocoa powder
- Pinch of salt
- 1 tbsp tahini
- 1 tbsp peanut butter (optional)
Sweeteners
- 1 medium banana or 1-2 dates (Any type, especially Medjool)
- 1-2 tbsp maple syrup (optional)
Chocolate Addition
- 1/3 cup (40 g) chocolate chips or chopped dark chocolate
Instructions
- Blend base – Add silken tofu, maple syrup (if using), banana (or dates), vanilla, cocoa powder, salt, tahini, and optional peanut butter to a food processor or blender. Blend until completely smooth, scraping down the sides halfway.
- Melt chocolate – Place chocolate chips or chopped dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each round until fully melted.
- Combine – Pour the melted chocolate into the mousse mixture and blend again until smooth, glossy, and evenly mixed.
- Portion – Divide into 4 serving bowls or jars.
- Chill – Refrigerate for at least 3 hours for a thicker mousse texture, or serve immediately for a softer consistency.
- Finish & serve – Top with fresh fruit, mint leaves, cacao nibs, extra chocolate, or enjoy plain.
Notes
- Banana option: Use a yellow banana without black spots for a milder sweetness and better IBS tolerance.
- Date option: Replace the banana and maple syrup with 1 date, or use 2 dates for a sweeter version.
- Storage: Keeps well in the fridge for 2–3 days in an airtight container.
- Nut-free option: Skip peanut butter.
- IBS option: Moderate portions may work better if sensitive to silken tofu.