Truth: this was the first time I ever had silken tofu.
I can’t even remember what I was originally looking for but I came across this recipe on Martha Stewart’s website.
I’ve been on a creamy dessert binge lately so this chocolate mousse fit in quite nicely.
Couldn’t be more simple to make; only three ingredients.
I love this mousse because it’s not overly rich or sickeningly sweet. Perfect for layering with a bunch of other treats, like brownie or cake crumbles, whipped coconut cream, ice cream, granola, chia berry jam, etc…
- 3/4 c chocolate chips, whatever kind you prefer – just don’t use bittersweet because the sugar in the chocolate is the only sweet element in this dish
- 12 oz silken tofu, left out for 30 minutes to come to room temperature (one package is usually 12-13 oz; using a bit more or less if fine)
- 1/2 c milk (warmed to room temp again)
- Chocolate chips or shavings and/or fruit for garnish and/or whipped cream
Melt the chocolate in a double boiler or over the lowest heat possible on the stove.
Always be careful when melting chocolate not to burn it, it happens easily!
Stir constantly once the chocolate begins to melt and remove from heat once it’s about two thirds of the way melted.
Keep stirring until completely smooth.
Add tofu and warm milk to a blender.
Blend for one minute on high and then slowly drizzle in the melted chocolate, a few tablespoons at a time.
Keep blending on high for another minute or two to incorporate everything.
If your chocolate does happen to seize up as you’re adding it, keep blending and eventually it will smooth itself out. This happens if your chocolate is hotter than the tofu/milk mixture – and why it’s important to bring the milk and tofu closer to room temp. 🙂
Pour into individual glasses to let set up in the fridge.
The texture will become much creamier and thicker after chilling for an hour or more. I prefer to let this set up over night. It’s worth the wait!
Top with chocolate or fruit if desired right before serving.