Rich & Silky Chocolate Mousse

Name: Rich & Silky Chocolate Mousse
Prep time: 15 min
Total time: 75 min
Ingredients: 300 gr 10 oz Silken Tofu; 120 gr 4.2 oz min 75% dark chocolate; 2 Tbsp raw cacao powder; 2 Tbsp soy milk; 1/2 tsp ground cinnamon or coffee; 1/2 tsp of pure vanilla extract (optional); 2 Tbsp date syrup (optional); 12 Raspberries; 2 tbsp Walnuts (roasted hazelnuts or roasted Almonds); 1 tsp Chocolate shavings; 1 tbsp Hemps hearts

Dairy-Free, Protein-Packed & Healthy

Craving something rich yet healthy? This silky chocolate mousse blends creamy silken tofu and dark chocolate for a protein-packed, sugar-free treat. Sweetened with date syrup and topped with raspberries and walnuts, it’s decadence you can feel good about!

Prep

15 mins

Chill

1 h

Total

75 mins

Serves

4 people

Ingredients

300gr (10 oz) Silken Tofu
120gr (4.2 oz) min 75% dark chocolate
2 Tbsp raw cacao powder
2 Tbsp soy milk
1/2 tsp ground cinnamon or coffee
1/2 tsp of pure vanilla extract (optional)
2 Tbsp date syrup (optional)

Garnish/Toppings:

12 Raspberries
2 Tbsp Walnuts, roasted hazelnuts or roasted Almonds
1 tsp Chocolate shavings
1 Tbsp hemp hearts

Instructions step by step:

Step 1 – Melt the Chocolate

Break the chocolate bar into small pieces and place them in a small bowl. Melt the chocolate in the microwave in 30-second intervals, stirring between each interval. Watch it closely—chocolate burns easily! Once melted, set it aside to cool slightly.

Step 2 – Prepare the Tofu Blend

In a blender, combine the silken tofu, raw cacao powder, soy milk, cinnamon or coffee, vanilla extract, and date syrup (if using).

Step 3 – Add the Melted Chocolate

Pour the lukewarm melted chocolate (it doesn’t need to be completely cold) into the blender with the other ingredients.

Step 4 – Blend Until Smooth

Blend the mixture until completely smooth. Use a silicone spatula to scrape down the sides a few times, ensuring everything is fully incorporated and the texture is homogeneous.

Step 5 – Divide and Chill

Divide the mousse evenly into 4 ramekins. Gently shake and tap the ramekins to smooth the tops and distribute the mousse evenly. Chill in the refrigerator for at least 1 hour.

Step 6 – Add Toppings and Serve

Just before serving, top with your favorite nuts (I love roasted hazelnuts and walnuts), fresh raspberries or strawberries, and a sprinkle of chocolate shavings and hemp seeds for extra protein. Enjoy!

About this Recipe

Let me confess: I’m a total chocoholic! But here’s the twist—I don’t have much of a sweet tooth. My heart belongs to very dark chocolate, usually 80% to 100%. Yes, you read that right—I even enjoy 100% dark chocolate (though I’ll admit, only a few brands nail that perfect balance). My golden rule? Anything above 75%, with as few ingredients as possible. I’m all about quality over quantity!

So you can imagine my excitement when I saw a new study showing that the flavanols in cocoa solids—those magical compounds in dark chocolate—are linked to health perks like lowering blood pressure and improving blood vessel flexibility. Raw cacao powder is the superstar here, packed with the most flavanols (though, fair warning, it’s deliciously bitter!). Dutch-processed cocoa, on the other hand, loses most of its flavonoids during processing. And while dark chocolate is a great source of flavanols, milk chocolate has far fewer, and white chocolate? None at all.

For this recipe, I’m using raw cacao powder and a top-notch 80% dark chocolate with just three ingredients. Paired with silken tofu, it creates a dessert that’s not only protein-packed and healthy but also rich and indulgent. I skip the date syrup since the chocolate is sweet enough for me, but feel free to add a drizzle if you prefer a touch more sweetness.

I hope you love this mousse as much as we do—it’s a hit in our house, and I can’t wait for you to try it! 🍫❤️

💡Tips for the Perfect Chocolate Mousse

Choose High-Quality Dark Chocolate – Opt for a dairy-free dark chocolate with at least 75% cacao solids and as few ingredients as possible. I use a premium 80% dark chocolate—the simpler the ingredient list, the richer the flavour!
Use Room-Temperature Silken Tofu – For that ultra-smooth, creamy texture, soft silken tofu is key. Let it sit at room temperature for about an hour if it’s been refrigerated. Cold tofu can cause the chocolate to cool too quickly, resulting in a grainy texture instead of a velvety mousse.
Boost Flavour with Coffee or Cinnamon – A pinch of ground coffee intensifies the chocolate’s depth—it’s my secret weapon! If coffee isn’t your thing, try decaf or cinnamon instead. For vanilla lovers, splurge on high-quality extract—cheap versions can taste artificial and overpower the chocolate.

About these Ingredients:

Dark Chocolate – Choose a dairy-free dark chocolate with at least 75% cacao solids and as few ingredients as possible. I love using 80% dark chocolate—the simpler the ingredient list, the richer and more decadent the flavor!

Silken Tofu – If you can, opt for organic silken tofu. Look for the shelf-stable kind (not refrigerated) for the best texture. Be sure to use it at room temperature—this ensures a smooth, creamy result!

Cacao Powder – For the best flavor and nutrition, use raw cacao powder—preferably organic! Is made by cold-pressing unroasted cacao beans, which preserves its natural nutrients and intense, complex flavour. It’s richer in antioxidants, flavanols, magnesium, and iron. If you don’t have raw cacao, you can use cocoa powder, but keep in mind it has fewer antioxidants due to the roasting or alkalizing process.

Soy Milk – I use organic unsweetened soy milk for this recipe, but feel free to swap in any unsweetened nut milk—they all work beautifully!

Cinnamon or Coffee – A ½ teaspoon of ground coffee takes the chocolate flavor to the next level—it’s a game-changer! If you prefer to skip the coffee, cinnamon is a wonderful alternative that pairs beautifully with chocolate.

Pure Vanilla Extract – Opt for pure vanilla extract—avoid “imitation” or “vanilla flavor,” as these can taste artificial and leave an unpleasant aftertaste. If you can’t find pure extract, feel free to skip it entirely.

Date Syrup – I skip the syrup since the dark chocolate is rich enough for me, but if you prefer a sweeter mousse, start with 1 tbsp of date syrup. Blend it in, then add more 1 tbsp at a time until you reach your perfect level of sweetness!

Toppings – I adore the combo of raspberries and chocolate, but strawberries or blueberries work just as beautifully! For crunch and extra nutrition, I love adding roasted hazelnuts and walnuts—feel free to use your favorite nuts for that satisfying texture and healthy fats. A sprinkle of hemp seeds boosts the protein, and chocolate shavings add a fun, indulgent finish. Get creative and make it your own!