Chocolate Tofu Mousse

Chocolate Mousse Tart

Chocolate Mousse Tart

I know the title of this recipe sounds a bit out of the ordinary but trust me, once you try this recipe for yourself you’ll see how delicious it is! If you’ve tried my 3-ingredient Chocolate Mousse recipe  then I’m sure you won’t think twice about taking my chocolate mousse advice!

This is my go-to recipe, whether I need something to frost cupcakes, spread thickly on toast, dip strawberries into, dollop on porridge or slather onto my pancakes… or just grab a spoon and eat it straight from the blender!

Tofu is a super versatile ingredient, and works a treat in this light and fluffy chocolate tofu mousse.

This vegan chocolate mousse is also gluten free, dairy free and refined sugar free. It literally takes a few minutes to make. The only thing it involves is melting some dark chocolate and whizzing it up with the tofu, then pouring it into glasses/ramekins (and then waiting for it to set!)

This recipe only calls for only 3 main ingredients – tofu, dark chocolate and maple syrup! I recommend high quality dark chocolate (at least 70%). Aside from these 3 main ingredients, I’ve added a whole list of optional extras which will really enhance the flavour. Feel free to play around:

  • swap the melted chocolate for raw cacao powder and a little almond milk
  • add a squeeze of lemon or a dash of orange zest for a citrus twist
  • stir in flaked almonds or chopped walnuts at the end for an extra crunch
  • jazz it up with chocolate chips
  • add a shot of espresso (my favourite are these compostable pods from Grind, good for the planet too!)
Serves 2


  • 110g silken tofu (half a block)
  • 45g dark chocolate
  • 2 tablespoons maple syrup

Optional extras:

  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon instant coffee or 1 shot espresso
  • 2 tablespoons cashew butter or peanut butter
  • 4 tablespoons almond milk
  • 1/4 teaspoon sea salt


  1. Melt the dark chocolate in a bain-marie or on a very low heat in a pan, stirring well, then remove from the heat and allow to cool for a few minutes.
  2. Meanwhile, prepare the tofu – take the tofu out of its packaging, then blend in food processor or blender until smooth.
  3. Pour the melted chocolate in with the tofu, then add in the maple syrup, vanilla, salt and any other extras. You may want to slowly add a little almond milk for a slightly runnier consistency.
  4. Taste the the mixture – I can’t stress this enough! Do you need an extra spoon of maple syrup? Or some more flavour from cinnamon or coffee granules?
  5. Transfer into two glass ramekins and chill in the fridge for 1 hour to set.
  6. Serve with a sprinkle of cacao nibs and a side of fresh berries.

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!



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