Super Simple Chocolate Mousse

  • Yield : 1 1/2 C.
  • Servings : 6 - 1/4 C. servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 1:15 h

It’s simple. I mean it. There are only two ingredients!

Feel free to add a flavoring, such as your favorite extract or liqueur.

I scooped the mousse into small dishes and served as is, dense and creamy, but you could also whip it for a minute until fluffy.

I imagine this mousse would be lovely as a filling in some decadent frozen dessert.



  • 11.5 ounces silken tofu (The kind in the aseptic, shelf-stable packaging.)
  • 1 C. semisweet chocolate chips (Check the label to be sure it is free of dairy products.)



Step 1

In a double boiler, melt chocolate chips, stirring often, until smooth.

Step 2

In the meantime, place tofu into a blender or food processor, and blend until smooth.

Step 3

Once chocolate is melted, scrape into blender. Blend with tofu until well-combined, stopping to scrape down sides as necessary.

Step 4

Scoop into a bowl and allow to chill in refrigerator for at least one hour.

Step 5

Once fully chilled, scoop into small cups or bowls and serve.

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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Comments (5)

  1. posted by Jenn on March 15, 2013

    I’ve something similar to this using cocoa and then agave/honey to sweeten. Also amazing if you add a little bit of black raspberry preserves.

    • posted by Honor on August 26, 2013

      The black raspberry preserves sound like a delicious addition!

  2. posted by Edith Tsacle on March 19, 2013


  3. posted by Arlene on April 10, 2013

    What type of tofu did you use? Firm? Soft? Look delicious! Thanks Jenn for the extra tips!

    • posted by Honor on April 10, 2013

      Thank you! I used a nigari-firmed silken tofu on the soft side. I imagine the recipe would work well with any silken-tofu.


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