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Tofu Chocolate Mousse

Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 2 hours
Servings 8

Ingredients

  • 12 ounces vegan semisweet chocolate chips
  • 16 ounces silken tofu
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ cups vegan whipped cream plus extra for topping

Instructions

  • Melt chocolate chips in a microwave-safe bowl in short 30-second bursts, stirring well each time until fully melted.
  • In a blender, combine melted chocolate, vanilla extract, silken tofu, and maple syrup. Blend until it becomes a smooth and creamy mixture.
  • Transfer the mousse to a mixing bowl and gently fold in the vegan whipped cream. Be careful not to overmix; we want to keep it light and fluffy.
  • Cover and let it chill in the refrigerator for 2-4 hours until it sets. Serve with extra whipped cream, chocolate shavings, and some fruit.

Notes

  • Silken tofu is a must for its smooth texture. Other types won't work well in this recipe.
  • Allow the melted chocolate to cool a bit before blending to maintain that silky-smooth texture.
  • If you happen to have leftovers (though it's doubtful), store them in an airtight container in the fridge for up to 4 days. Give it a good stir before serving again.
  • Vegan whipped cream is crucial for the light and fluffy mousse. Make sure it reaches room temperature before adding to the mix for the best results. You can find it in the freezer section.