Silken Tofu Chocolate Mousse (No Protein Powder)
⏱ 2 hr 15 min💪 7g protein per cup🔥 ~155 cal🍽 6 small cups
Silken tofu is the only thing that gives a dairy-light mousse this texture, and it contributes about 18g of protein to the batch on its own. Greek yogurt adds 14g more and a little tang that reads as creme fraiche rather than yogurt. Nobody will guess there is tofu in it if you blend long enough. Room temperature ingredients are non-negotiable or the melted chocolate seizes.
Ingredients
- 1 block (12 ounces) firm silken tofu, drained
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup dark chocolate chips
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1/4 teaspoon fine sea salt
Instructions
- Let the tofu and yogurt sit out 20 minutes to come to room temperature. Cold dairy hitting melted chocolate makes it seize into grains.
- Blend the tofu, yogurt, cocoa powder, maple syrup, vanilla, espresso powder, and salt on high for a full minute, scraping down twice, until absolutely smooth.
- Melt the chocolate chips in 20 second microwave bursts, stirring between each, until just liquid, then let them cool for 1 minute.
- With the blender running, pour in the melted chocolate and blend 30 seconds more. The mousse thickens noticeably as it emulsifies.
- Divide among 6 small cups or ramekins, cover, and refrigerate at least 2 hours to set. Store covered in the fridge for up to 4 days.
Tips
- Use silken tofu from a shelf-stable box, not firm block tofu from the refrigerated case packed in water. Block tofu never blends smooth and tastes beany.
- The espresso powder does not make it taste like coffee. It deepens the chocolate, and leaving it out is the difference between good and flat.
- Blot any pooled liquid off the tofu with paper towels. Extra water thins the mousse and it will not hold a spoon mark after chilling.
FAQ
- Does it taste like tofu?
- No, as long as you blend it a full minute and use silken tofu. Any beany note comes from underblending or from grabbing water-packed block tofu by mistake.
- How much protein is in each cup?
- About 7g. The tofu supplies roughly 18g and the Greek yogurt 14g across six servings, with a few more grams from the chocolate and cocoa.
- Can I make it vegan?
- Yes. Swap the Greek yogurt for a thick soy yogurt and use dairy-free chocolate chips. Protein drops to about 5g per cup.
- Why is my mousse grainy?
- The chocolate seized on contact with cold tofu. Bring everything to room temperature first and cool the melted chocolate for a minute before it goes in.
