Tofu Chocolate Mousse

29 Reviews
88% would make this recipe again

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Preparation : 10 min Cooking : 5 min Standing : 1 h
240 calories/serving

Ingredients

100 g unsweetened (dark) chocolate
300 g silken tofu 1 1/4 cup
1/3 cup whipping cream 35% 85 mL
2 tbsp sugar [optional] 24 g

Before you start

A blender or food processor will be very useful to blend the tofu and chocolate.

Method

  1. Coarsely chop the chocolate then put the pieces in the upper part of a bain-marie. Let the chocolate melt.
  2. Pour the molten chocolate into a blender, with the cream, tofu, and sugar (optional). Mix at maximum speed until a creamy consistency is obtained, about 2 min.
  3. Pour the mixture into individual bowls. Chill the mousse in the refrigerator for about 1 h until serving.
  4. Throw some berries on top, if you like, then serve.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

240

Fat

17 g

26 %

Saturated 9.9 g
+ Trans 0 g

50 %

Cholesterol

30 mg

Sodium

20 mg

1 %

Carbohydrate

16 g

5 %

Fibre

2 g

7 %

Sugars

14 g

Net Carbs

14 g

Protein

6 g

Vitamin A

8 %

Vitamin C

0 %

Calcium

5 %

Iron

17 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives ½
Fats 3 ½
Other Foods 1
More info
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Reviews

29 Reviews (28 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Chocolate | Soy | Desserts | High Iron | Christmas

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

My husband and I enjoyed this dessert. I melted the chocolate, and blended it with the soft tofu. I used coffee cream as I did not want to buy something extra, and that is why it was a bit softer then it would have been with the whipped cream. I think I could have left out 1 tbsp of sugar as well. We served it with about 1/4 cup of fresh blueberries on top. I also divided the desert into 6 little dishes that have lids and this was all we needed for a light tasty desert. Left overs for lunches and for supper tomorrow night.

Useful 0

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