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!)
- 110g silken tofu (half a block)
- 45g dark chocolate
- 2 tablespoons maple syrup
- 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
- 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.
- Meanwhile, prepare the tofu – take the tofu out of its packaging, then blend in food processor or blender until smooth.
- 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.
- 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?
- Transfer into two glass ramekins and chill in the fridge for 1 hour to set.
- 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!