Egg free tofu chocolate mousse recipe


  • Recipes
  • Dish type
  • Dessert
  • Mousse
  • Chocolate mousse

I am a chocolate mousse lover and have no food allergies whatsoever and yet, I still choose to make this egg free chocolate mousse over regular mousse. This recipe will serve four generously and six will be no problem.


Hampshire, England, UK

7 people made this

IngredientsServes: 4

  • 300g silken style tofu
  • 340g chocolate chips
  • 240ml full fat milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey

MethodPrep:15min ›Extra time:2hr chilling › Ready in:2hr15min

  1. In a food processor, blend the silken tofu until smooth.
  2. In a saucepan over a low heat, combine the chocolate chips, milk, vanilla extract and maple syrup or honey. Stir continuously until the chocolate has melted. A spoon at a time, add the hot chocolate milk to the food processor and whiz after each addition.
  3. Place in individual bowls or one large serving bowl and pop in the fridge to chill.

Vegan and gluten free version

If you have a restricted diet, substitute the regular chocolate chips for vegan and/or gluten free chips or chocolate bar chopped up. Replace the milk with coconut or almond milk and remove the maple syrup or honey if your paleo diet does not allow. Usually tofu is gluten free, but give a quick double check to make sure.
If you cannot find silken tofu, regular tofu will work reasonably as well, but the end result texture may be a little different.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

Honey isn't vegan. so recipe isn't either. might mislead new vegans.-26 Jan 2017

My rating is from my Vegan friend that I made it for - she loved it!! I used soy milk instead of regular. It was more like a pudding than a mousse in my opinion, but she loved it, so that's the main thing!! :-)-31 Mar 2014

Fantastic! Just like eating awesome, in food form!Not too sweet, the right firmness and simple to make. Seems pretty good for those worried about their sugar intake but wanting to cheat JUST A LITTLE!-16 Aug 2013


Silken Tofu Chocolate Mousse

If you&rsquove never tried a silken tofu chocolate mousse before, this recipe will take you completely by surprise! It&rsquos d ecadent, rich, velvety smooth, creamy, and unbelievably easy to whip up. Y ou&rsquoll never guess that this is vegan, gluten-free, egg-free and dairy-free. Perfect as a light after dinner treat or as a healthy snack.

This indulgent dessert is made with just three ingredients: silken tofu, dark chocolate, and maple syrup. The tofu provides a smooth and creamy base, and the dark chocolate adds decadence as well as antioxidants. A little maple syrup gives a touch of natural sweetness that&rsquos just right. Once the ingredients are blended together, pour the mixture into ramekins or glasses, and you&rsquoll have a delicious chocolate mousse within a few minutes. Easy right?

Enjoy it immediately as a pudding, or for a firmer consistency, refrigerate the mousse for a few hours.

I have to admit, I was skeptical about using tofu in a dessert, but I was pleasantly surprised. It&rsquos pretty much flavorless but it has the perfect consistency to use as a creamy alternative to dairy products. If you&rsquore health-conscious, this mousse is a perfect option for when you&rsquore craving something rich and satisfying. It&rsquos so good that if you serve it to friends and family, no one will even realize that it&rsquos so simple to make.

You can try different variations of this recipe by adding a few tablespoons of nut butter for a salty-sweet snack, or a dash of cinnamon or cayenne pepper. Also, get creative with toppings, the options are endless. Here are a few ideas: chocolate shavings, berries, chopped roasted nuts, shredded coconut, and/or a dollop of coconut whipped cream.

Whether you enjoy it as is or add a few touches to make it your own, this chocolate mousse is so delicious and healthy, you&rsquoll find yourself reaching for it every time you have a sweet tooth.

Recipe Notes:

  • Choose a good quality chocolate. I used dairy-free 70% dark chocolate, feel free to replace it with semi-sweet chocolate chips or any chocolate of your choice.
  • As a sweeter, use maple syrup, agave nectar or honey if not vegan.
  • Make sure that the silken tofu and melted chocolate are at room temperature.

Give this silken tofu chocolate mousse a try and let me know what you think. Leave a comment, rate it, and don&rsquot forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!


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Chocolate Mousse Surprise

The Guideposts executive editor shares his wife's chocolate mousse tofu recipe.

by Rick Hamlin
Posted in Dessert

The other evening Carol served up a fabulous chocolate mousse. Now, I’m generally known as the Butter Fat King at home. Give me ice cream, give me whipped cream, give me toast slathered in butter, and I’m in pig heaven.

My other not-so-secret obsession is chocolate. This is purely for medicinal reasons, of course. Everybody knows about the antioxidants in dark chocolate. I keep a desk drawer full of the stuff for emergencies.

You can imagine my delight when she took the neat custard cups out of the fridge and sprinkled slivers of chocolate on the velvety mousse.

“It’s really easy to make,” she said, “You’ll never guess what the secret ingredient is.”

To guess at a secret like that, you have to do some very serious eating. I could taste the chocolate and some cinnamon. Of course there were all those egg yolks and that cream (let’s not talk about the cholesterol), but what indeed was the secret?

Licking the last of the chocolate off the spoon, I said, “I give up. What is it?”

“Tofu,” she said, “it’s all made from tofu. No cream, no butter, no egg yolks. This has got to be the most healthy dessert you’ve ever eaten.”

I was dumbfounded, to say the least, and wondered if my taste buds had gone on a vacation. The next day, in fact, I found one more cup in the fridge and tried it. Alas, ignorance in this case proved to be bliss. With full knowledge of the ingredients, the mousse wasn’t quite as rich or satisfying. Whoever said, “What you don’t know can’t hurt you?” What I just ate was a truly healthy dessert by Mark Bittman.

I pass it on with full disclosure. You can decide if you want to keep the secret or not. And thanks to Carol for keeping her family healthy!


Vegan No Egg Mousse Recipe

While it is easy to find mousse recipes that don't use eggs, it can be hard to find one that is naturally vegetarian or vegan, without substitutions. Here is one such recipe. It requires 12 ounces of silken tofu, a 10 ounce bag of dark chocolate chips, 1.5 teaspoons of vanilla extract and 2.5 tablespoons of maple syrup.

  1. Press and drain the tofu overnight to eliminate the water.
  2. Put the tofu in a large mixing bowl and stir it until it is the consistency of pudding.
  3. Pour the chocolate chips into a saucepan and add a quarter cup of vegetable oil. Stir until they are melted. Then take them off the heat.
  4. Pour in the maple syrup and continue stirring.
  5. Add the mixture to the tofu and blend with the electric mixer to get out any lumps.
  6. Chill the mousse in the refrigerator for one hour. Then serve.

Those who want a healthier mousse can skip the vegetable oil. The mousse will be a little thicker, but it will still taste fine.


Tofu chocolate mousse serving tips

I love the thick, substantive texture tofu gives the mousse and the faintly bitter richness of dark chocolate. (And it should go without saying that chocolate is one of the world’ s greatest aphrodisiacs.) This mousse recipe doesn’t have the etherial quality of a cream-based mousse but it has far more lightness than pudding.

I recommend letting this dark chocolate tofu mousse warm up to room temperature before serving for the optimal, creamy and sensual texture.

And if you appreciate a textural contrast, try serving it with about half a cup of your favorite berries. My favorite fruit to serve with this tofu mousse recipe is raspberries. But the mousse’s rich chocolate flavor also compliments the mild sweetness of strawberries and the bright, tart punch of blackberries. For even more layers of texture, top with a small dollop of fresh whipped cream, or your favorite dairy-free alternative.


Making a tofu chocolate mousse

I’ve seen vegan non-dairy mousse recipes using avocado, dates, and aquafaba. Nothing wrong with any of them.

Instead, I wanted to do something different. So, I decided to use tofu.

However, I was confused by the different varieties of tofu available at my supermarket.

There are brands of tofu that are labeled silken, which usually means soft. But silken comes in soft, firm, and extra firm varieties. Double confusing, right?

Usually, silken tofu is soft and gelatin-like, which is great for tofu-based smoothies. But not so much for this recipe since you want a chocolate mousse to be creamy but thick.

Since you’ll be using a food processor or high speed blender to prepare the ingredients, using any type of silken tofu means you’ll end up with something more like a runny chocolate shake. Yuck!

Instead, choose a tofu that is firm or extra firm so that you get the best consistency.

You can choose either a regular or organic tofu. Use whatever you like best and that fits into your budget.

One package of 14 to 16 ounces will be plenty for this entire recipe. (The recipe calls for 14 ounces, but adding a couple more ounces is OK.)

Use the whole block or package of tofu so you won’t find the leftovers growing into a science experiment when you forget about it in the back of the refrigerator. Waste not, want not!

What I love about using tofu is that this dessert is protein packed and super filling. You should find a small portion just as satisfying due to the amount of protein and fiber in this easy chocolate mousse recipe.


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Tofu Chocolate Mousse Discovery

This vegan dessert has been my loyal, non-changing friend for over twenty years, and I suspect the original recipe may be even older than that. This is wonderful news since nearly everyone’s got a vegan or lactose intolerant loved one in their life. Cutting dairy makes us miss the undeniably smooth and creamy texture of chocolate mousse, pudding, or ice cream. This dairy-free treat provides that beloved mouthfeel and so much more.

Besides identifying as vegan and lactose-free, tofu is a powerhouse of nutrients. It’s high in protein, and it also provides all nine of our essential amino acids. In their function as the building blocks of protein, amino acids are essentially what helps us build and maintain muscle.

That’s good news for newcomers to a plant-based diet! Tofu provides similar benefits as dairy, with a lot fewer calories and grams of fat. Comparatively, the minimum amount of fat in tofu is the “good” kind (polyunsaturated, to be exact).


Melt chocolate and sugar together in a double boiler stirring constantly.

Puree in blender chocolate, sugar and tofu. You have to stop once in awhile to scrape the sides of the blender with a rubber spatula. Transfer chocolate mixture to a bowl scraping blender well to get it all.

Beat egg whites to a semi stiff peak in a separate bowl. With a rubber spatula, fold egg whites into chocolate, tofu puree 1/3 amount at a time. Be careful not to over mix. Refrigerate for about 8 hours for best flavor and texture.

Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and lift it back out. They will have a somewhat smooth texture and be firm. If you over beat them they will start to look grainy. It is important to be very gentle when folding in the whites. Fold in 1/3 of the egg whites at a time just until it is incorporated. If you stir too much your mousse will become dense, more like a pudding. By folding gently you retain the air in the egg whites keeping your mousse nice and fluffy. Give it plenty of time to set up, at least 6-8 hours.

Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and lift it back out. They will have a somewhat smooth texture and be firm. If you over beat them they will start to look grainy. It is important to be very gentle when folding in the whites. Fold in 1/3 of the egg whites at a time just until it is incorporated. If you stir too much your mousse will become dense, more like a pudding. By folding gently you retain the air in the egg whites keeping your mousse nice and fluffy. Give it plenty of time to set up, at least 6-8 hours.



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