Tofu Mousse, Chocolate or Mocha

by Jun 14, 2024

You can make this mousse with chocolate chips or finer quality chocolate in wafer or bar form. This recipe and my super chocolate-y Tofu Budino I’ve adapted from my friend Sibby’s carob mousse, which is also an option (carob).

I like to make this with coconut sugar sweetened chocolate chips, either Guittard Chocolate’s 72% in the pretty blue bag, or Hu Kitchen’s Dark Chocolate Gems, both really good.

Tofu Mousse, Chocolate or Mocha

makes 6 half-cup jars


  • 16 ounces organic silken tofu, room temperature, drained 365 brand good
  • 1 cup bittersweet or semi-sweet chocolate chips or bar chocolate 6 ounces; Guittard 72% with coconut sugar or Hu's Dark Chocolate Gems are fantastic!
  • 3 tablespoons liquid (either unsweetened oat or almond milk, a shot of espresso cooled to room temperature, or a combination)
  • 1 tablespoon maca powder optional
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Kosher salt or sea salt


  1. Using either a double boiler or a bowl set in a pan of simmering water, melt the chocolate chips, stirring occasionally. Remove from heat and let cool to room temperature.

  2. Place the tofu, melted chocolate, oat/almond milk/espresso, maca (optional but the malted flavor is really good here and in smoothies), vanilla, and salt in a blender or food processor and purée until smooth. Pour into individual serving ramekins or 4-ounce canning jars. Cover and refrigerate for at least 1 hour before serving.

Recipe Notes / Tips

  • The sweetness of the chocolate carries this recipe, but if you would like it sweeter, add a liquid sweetener, either maple syrup or simple syrup made from cane sugar. Start with a tablespoon or two and go from there.
  • I've experimented with adding gelatin and agar agar, but I don't find it necessary with chocolate, as it sets up nicely without the thickeners.
  • There is a Mark Bittman recipe than uses ¾ cup simple syrup for this amount of tofu and chocolate, which seems like quite a lot to me. In the recipe comments people have mentioned using zero added sugar (that guy adds a splash of cognac which sounds like a great idea!) or reducing from ¾ to ¼  cup, so it seems like recipes like this can be modified to please every palate.)

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