I am not a big fan of tofu as the base for many desserts
But here in this two ingredient chocolate mousse recipe it is truly amazing!
Silken tofu and chocolate together make for an excellent quick dessert!
I will be honest it does seem more like pudding than mousse, but hey what can I tell ya!?
You will be so surprised at how easy this is to make and how awesome it tastes
With no lingering “tofu taste” as some desserts made from tofu can have!
I used dark chocolate (72% cacao) for this which is why it was necessary in my opinion to add that maple syrup for added sweetness
I also added peanut butter to mine for a creamier, smoother texture but this is completely optional!
Ok so maybe it’s not really two ingredient chocolate mousse since I added peanut butter and maple syrup to mine!
But it can totally be two ingredient chocolate mousse if you leave those two things out!
Definitely not necessary and this recipe will still be great!
Click the links below for more recipes using chocolate mousse
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- Chocolate Mousse Cake
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- Almond Mousse Cake
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- Chocolate Strawberry Mousse Cake
Bakery Style Chocolate Mousse Cake
Almond Sponge Cake with chocolate mousse
Chocolate Covered Strawberry Mousse Cake
- Silken Tofu 300g
- Semi Sweet Chocolate 100g
- Maple Syrup *optional 2-4 Tbs
- Peanut Butter *optional ¼- ½ cup
- Melt the chocolate over a double boiler or in the microwave then add all (or as many as you are using) the ingredients together into a food processor and process smooth
- Portion into serving cups, refrigerate to set - approx 1 -2 hours
Hi Gretchen
Would you happen to still have your original sugar cookie recipe.
It was such a great recipe and I have used it for years.
But now I can’t find it.
Thanks
Leonard
Omg this looks so yummy Gretchen!
Thanks for encouraging bakers to be vegan and still make yummy desserts and baked goods! Stay safe and healthy!!!!
I’m looking for your original chocolate mousse recipe but seems like you’ve deleted them all. I’ve been your follower since crumb boss and used many of your recipes. Please help me find the original recipe🙏
Hi Lola, Since December my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database online
was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
I certainly do not (did not) make that much in adsense revenue through Youtube & Google.
That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years, so after 5 years of keeping it free & open to the public I finally decided to shut it down.
I did not keep any of the recipes for myself when I shut down the database
(which was the only place the recipes were stored)
I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.
I do thank you so much for your support and encouragement through the ages,
I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!
Thanks again~ Best, Gretchen
Mine came out a bit gritty…do you know why that would happen? Is it because I didn’t use specifically “Silken Tofu”?
Is this two ingredient mousse strong enough to be used to fill a small cake?
yes!
Would it not only hold up between cake layers,, but also be kept at room temp ( 72 degrees ) for an extended amount of time? Or does it need to be kept in the refrigerator? I am making your Bakery Recipe for perfect Yellow cake,, cutting into 1/2” thick layers then into 9×5” rectangles to resemble a torte,,,, Or is there another filling you would recommend that I use? Thank you for all of your great recipes and guidance in using them….
Hi Thanks! It will be fine inside of a cake that has been refrigerated before serving. I wouldn’t recommend to leave it out at room temp though for longer than an hour or 2.
However if I understand what you are trying to do ? I would recommend to make this recipe for chocolate mousse it is much sturdier