Tofu Chocolate Mousse

130 Ratings
  • 5 35
  • 4 34
  • 3 34
  • 2 21
  • 1 6

This smooth, chocolately dessert is made with silken tofu, which is usually sold in vacuum-packed, shelf-stable containers in the Asian-food section of grocery stores.

Everyday Food, April 2004

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Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

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

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  • 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.

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

Cook's Notes

Unopened, silken tofu will keep at room temperature for up to eight months.

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Reviews (2)

130 Ratings
  • 5 35
  • 4 34
  • 3 34
  • 2 21
  • 1 6
Martha Stewart Member
09/10/2013
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.
Martha Stewart Member
10/03/2010
This is the tasiest recipe for tofu ever!
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