Silken tofu chocolate mousse
Rich, silky chocolate mousse blended from silken tofu and melted dark chocolate, vegan and gluten-free, with a texture you’d never guess came from tofu.
- 135 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.76 a serving
- 290 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 4 servings.
- 1 package silken tofu, 14 oz
- 1 cup dairy-free chocolate chips
- 2 tbsp maple syrup
- ½ cup raspberries, to top (optional)
From your pantry
- 1 tsp vanilla extract
- 1 pinch salt
Each serving has about 290 calories, 6 g protein, 36 g carbs and 15 g fat, and costs about $1.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the tofu and it dry with a paper towel.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Microwave the chocolate chips in a bowl in 20-second bursts, stirring each time, until smooth.
Timer: 20 sec
Dolly’s tip: Melted chocolate can hold its shape. Stir before you decide it needs more time, or it scorches.the tofu, chocolate, maple syrup, vanilla and salt in a blender for 1 minute, scraping down the sides, until completely smooth.
Blend. Blending means whirling food in a blender or food processor until it’s smooth, like a sauce, soup or smoothie. Start low, then go higher, and stop to scrape down the sides.
How you’ll know: It looks completely smooth and even in color, with no chunks or flecks unless you wanted them.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 1 min
Spoon into 4 small glasses, cover, and , at least 2 hours.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Set. Set means food has firmed up from runny to holding its shape, from cooking, baking or chilling. Set eggs have no clear, runny white left, and a set pudding stays put when you tilt the dish.
How you’ll know: Tilt the pan or press gently near the middle: it barely wobbles, and nothing runs.
Timer: 120 min
Top with raspberries if you like and serve cold.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
