Silken Chocolate Mousse

Chocolate nostalgia on a spoon!


I have been making chocolate mousse using silken tofu since the 80s! It is tried and true and my go-to for a quick and easy, and nutritious, chocolate fix. Nowadays we can use aquafaba, beans, cashews, and many more ingredients, but I still love my silken tofu!

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Silken Chocolate Mousse

recipe from Lisa Rice's Kitchen Plantastic


1 shelf stable package of  firm or extra firm silken tofu (I like Nori-mu)
1 bag Hu date-sweetened vegan chocolate chips (or any vegan dark chocolate chips)
2 tablespoons date or maple syrup
2 tablespoons cacao powder (I like Nativa)
1 teaspoon alcohol-free vanilla (TJ’s, 365 or Frontier)
Pinch of salt

*add a little plant milk or aquafaba if needed if too thick (add a T at a time to thin)

Addition: fresh raspberries, blueberries, or sliced strawberries as a garnish

variations: add a ripe banana, or a spoonful of peanut or almond butter, or almond extract….


Put all your ingredients, except for the chocolate chips, in a food processor or blender and blend until smooth. Melt your chips in a double boiler or microwave (I prefer a double boiler). Add melted chocolate to the other ingredients and blend until smooth. Chill in a container or individual ramekins until ready to eat and then top with fresh berries.

*This can also be chilled in a store-bought vegan pie crust (or a homemade cooked or raw nut crust).

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion