Egg free tofu chocolate mousse

    Egg free tofu chocolate mousse

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    About this recipe: I am a chocolate mousse lover and have no food allergies whatsoever and yet, I still choose to make this egg free chocolate mousse over regular mousse. I choose this mousse because of its light and creamy texture. The flavour of the chocolate seems to be heightened which I find is sometimes lost among the egg and cream taste of other mousse I have tried. The texture of the mousse varies greatly depending on duration of chilling; for a light and airy mousse, chill for 2 hours, just until it has set and does not move too much when wiggled. If you want a denser, richer mousse then chill overnight. This recipe will serve four generously and six will be no problem.

    geneviever Hampshire, England, UK

    Serves: 4 

    • 300g silken style tofu
    • 340g chocolate chips
    • 240ml full fat milk
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon maple syrup or honey

    Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

    1. In a food processor, blend the silken tofu until smooth.
    2. In a saucepan over a low heat, combine the chocolate chips, milk, vanilla extract and maple syrup or honey. Stir continuously until the chocolate has melted. A spoon at a time, add the hot chocolate milk to the food processor and whiz after each addition.
    3. Place in individual bowls or one large serving bowl and pop in the fridge to chill.

    Vegan and gluten free version

    If you have a restricted diet, substitute the regular chocolate chips for vegan and/or gluten free chips or chocolate bar chopped up. Replace the milk with coconut or almond milk and remove the maple syrup or honey if your paleo diet does not allow. Usually tofu is gluten free, but give a quick double check to make sure.
    If you cannot find silken tofu, regular tofu will work reasonably as well, but the end result texture may be a little different.

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