Chocolate Mousse Recipe

This is such a fun, easy and versatile recipe! It’s so rich and decadent, it will shock people to find out that it’s fully plant-based!

Makes: 3 cups - 4 servings of 3/4 cup each
Season: All
Prep Time: 5 min / Cook Time: Prep: 5 min
Active Time: 5 min / Passive Time: 0 min
Total Time: 10 min
Nutritional Highlights: 7g of protein in a 3/4 cup serving!

“Fun Fact” / Tips & Tricks Section:

For a classic rich chocolate mousse experience, use vanilla extract. If you want a mocha variation, try 1/2-1 tsp of espresso powder.

Ingredients

2 2/3 cups diced soft tofu (349g) tofu, diced (soft smoothest, but medium will work in a pinch. Do NOT use firm tofu)

3/4 cup (120g) dark chocolate chips (you could also use bittersweet or semisweet here, but you may want to reduce the amount of maple you add - taste and see)

3 tbsp (54g) maple syrup

1/4 tsp pink Himalayan salt (optional)

1/2 tsp (2g) of your favorite flavoring (vanilla, espresso powder, mint extract, etc.)

Instructions

Melt the chocolate chips in a double boiler or in a microwave safe bowl until melted. Remove from heat and let cool for a couple of minutes, stirring occasionally to make sure all pieces are melted.

In a high-speed blender or food processor, break up the tofu with the maple syrup until a smooth paste is formed. Try to get it as smooth as possible by running it for 30 seconds, using a spatula to scrape down the sides, and then running it for another 30 seconds. Add in the melted chocolate chips and the flavoring of your choice, and pulse once more to combine. You can serve it immediately at room temperature for a runnier pudding-like texture, or you can chill before serving for a firmer, more mousse-like texture.  

Pro Tip! It’s delicious and smooth on its own, but is also delicious topped with cookie crumbles, toasted nuts, or shredded coconut.

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