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Chocolate Tofu Mousse

Featured in the Honolulu Star-Advertiser on June 20, 2012.



Chocolate Tofu Mousse

  • 8-ounces unsweetened baking chocolate, chopped
  • ½ cup granulated sugar
  • 11/2 cups soy milk
  • 1/2 vanilla bean, scraped (or 1 teaspoon vanilla extract)
  • 10-ounces Silken tofu, drained
  • 1/4 cup raspberries
  • 1/4 cup blueberries


Place chopped unsweetened chocolate in a medium sized mixing bowl. In a saucepan, combine sugar, soy milk and scraped vanilla bean. Bring to a boil; pour over chocolate. Let stand 1 minute. Remove vanilla bean and whisk until smooth. In a blender, process drained silken tofu until creamy (about 10 seconds). Add chocolate mixture; blend until smooth (20-30 seconds). Spoon into 5 individual bowls. Refrigerate until mousse is firm (1 hour). Before serving, divide 1/4 cup each raspberries and blueberries among bowls. Makes 5 servings.

Approximate Nutrient Analysis per serving:
320 calories, 24 g fat, 10 g saturated fat, 0 mg cholesterol, 35 mg sodium, 28 g carbohydrate, 5 g fiber, 17 g sugar, 12 g protein


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