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Tofu Chocolate Mousse

Silken tofu is usually sold in vacuum-packed, shelf-stable containers in the Asian-food section of grocery stores. Unopened, silken tofu will keep at room temperature for up to eight months.

  • Prep:
  • Total Time:
  • Servings: 4
Tofu Chocolate Mousse

Source: Everyday Food, April 2004


  • 3/4 cup chocolate chips
  • 1 container (12 ounces) room-temperature silken tofu
  • 1/2 cup warmed milk
  • 1 ounce finely chopped chocolate, or another 2 tablespoons chocolate chips


  1. Microwave chocolate chips in 30-second increments, stirring each time, until melted.

  2. In a food processor, puree melted chocolate with silken tofu (soft or firm) and warmed milk until smooth. Force mixture through a sieve into a medium bowl, pressing with a spoon.

  3. Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes. Garnish desserts with finely chopped chocolate or chocolate chips, if desired.

Reviews (2)

  • WynneK 10 Sep, 2013

    Holy moly, I like tofu's flavor, but not in my chocolate desserts! Especially not since I made this for a special occasion. After tasting it, I threw in 2 T. cocoa powder; 2 T. almond butter; and some vanilla, salt, cinnamon, and maple syrup. Now the flavor's mostly fixed, but I'm still waiting to see if it will set up in the fridge. Otherwise, smoothies, I guess. Note: I made it with vanilla almond milk and Ghirardelli semisweet chips to avoid dairy--but I don't think they're at fault.

  • SunflowerRae 3 Oct, 2010

    This is the tasiest recipe for tofu ever!

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