Protein Chocolate Mousse

Made with silken tofu, this vegan chocolate mousse has a pudding texture and lots of plant protein! It's delicious as a healthy snack or dessert.

Course Dessert, Snack

Cuisine American

Prep Time 10

Refrigeration (optional) 1

Total Time 1 10

Servings 0.5-cup servings

Calories 344kcal

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!
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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.