You won’t believe how decadent this protein chocolate mousse tastes! Made in the blender with silken tofu and just 4 total ingredients, it’s a ridiculously simple vegan dessert that’s satisfying and delicious. Serve this healthy twist on chocolate pudding for a treat or snack!
Ok ok, I know what you’re thinking. TOFU in dessert?! It sounds weird, but you truly do not even taste it in this protein chocolate mousse. Plus, it adds a ton of great nutrition and a creamy texture that perfectly resembles regular pudding. Trust me on this one!
I love to make this dessert when I’m craving chocolate but want something more nourishing so that I’m not hungry again a half hour later. Silken tofu is loaded with protein and low in calories, all while providing a custard-like texture. It’s ideal for using in recipes like this one!
So, if you’re looking for ways to add more plant-based goodness to your snacks or want a better option than a store-bought pudding cup to serve to your kids, you’re in the right place. Plus, you can even serve protein chocolate mousse for the holidays, including Halloween, Thanksgiving, Christmas, and Valentine’s Day. For a similar recipe, check out the Vegan Avocado Chocolate Mousse Recipe while you’re here!
Ingredients and Substitutions
- Silken tofu: You can find this in refrigerated or shelf-stable packaging at most grocery stores. I usually buy the shelf-stable kind. If you can’t find silken tofu, regular soft tofu also works when making protein chocolate mousse. However, firm or extra firm tofu won’t produce the same silky texture. In case you were wondering, you don’t have to cook tofu for this recipe. It’s edible straight from the package.
- Dark chocolate: To keep the recipe vegan, use a vegan chocolate bar. I like to use chocolate that’s 70% or more cocoa to get the most possible health benefits. I used the Endangered Species brand 72% bold dark chocolate. It was perfect for this recipe. I also like Hu brand dark chocolate. These are my preferences, but you can substitute any kind of chocolate you like. Even chocolate chips work! I use 6 ounces of chocolate, which is equal to about 1 cup when it’s broken into squares. The mousse is very rich with this amount, so feel free to use less if that’s what you prefer.
- Maple syrup: Substitute date syrup for another vegan option, or use honey if you don’t need it to be vegan.
- Vanilla extract: I like the flavor this adds, but you can omit it if you want.
The full recipe card, including ingredient quantities, for protein chocolate mousse is at the bottom of the post. Here’s a preview of the steps.
Melt the chocolate in a bowl in the microwave. I usually microwave on high for 30-second intervals, stirring in between each one, until it’s melted through. Alternatively, you can melt chocolate with a double boiler if you have one or in a glass bowl placed over boiling water in a saucepan (makeshift double boiler).
Add the melted chocolate to a blender or food processor, along with the drained silken tofu, maple syrup, and vanilla extract.
Blend until smooth and creamy.
Transfer the mousse to a bowl. Cover and let it chill in the refrigerator for an hour before serving. You can also enjoy it right away, but it tastes best chilled.
You can make protein chocolate mousse in a blender or food processor. I prefer to use my Vitamix, but the ingredients blend very easily. Any kind of blender will work.
Storage and Freezing
This tofu mousse/pudding will keep in an airtight container in the refrigerator for up to 5 days. Give it a good stir before enjoying. It’s also freezer-friendly! Transfer to freezer-safe containers, preferably in small portions so it’s easier to thaw and enjoy a single serving. Seal tightly and freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
I love to serve protein chocolate mousse with fresh berries. Other topping ideas include shaved chocolate, coconut flakes, whipped cream, nut butter, dried goji berries, or pomegranate arils. Finally, you can use the mousse as the base for other recipes, such as my Healthy Dirt Cups.
More Healthy Desserts
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Protein Chocolate Mousse
- blender or food processor
- Break the dark chocolate into squares and place into a microwave-safe bowl. Microwave on high in 30-second intervals, stirring the chocolate between each one, until melted through. If you don't have a microwave, you can also melt the chocolate in a double boiler or in a glass bowl placed over a couple inches of boiling water in a saucepan.
- Pour the melted chocolate into a blender or food processor. Add the drained silken tofu, maple syrup, and vanilla extract. Blend until smooth and creamy, about 60 seconds. Scrape down the sides as needed to ensure that all of the chocolate is incorporated.
- If you want to chill the mousse before serving so it's colder and has a slightly firmer texture, transfer to a bowl with a lid and refrigerate for at least an hour before serving.
- Serve on its own or with toppings, such as berries. shaved chocolate, nut butter, or whipped cream, or use it as a base for recipes that call for chocolate mousse or pudding. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- The amount of dark chocolate listed in the ingredients yields a very rich mousse. Feel free to cut back the amount if you don’t want it as rich.
- Silken tofu does not need to be cooked for this recipe, but you should drain any excess water. If you can’t find silken tofu, regular soft tofu will work too.
- Store in an airtight container in the fridge for up to 5 days. You can also freeze the mousse for up to 3 months. Let it thaw in the fridge overnight before enjoying.