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Tofu Avocado Chocolate Mousse – Creamy, Rich, and Surprisingly Light

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces silken tofu, drained
  • 1 ripe avocado
  • 1/2 cup dark chocolate chips or chopped dark chocolate (60–70%), melted and slightly cooled
  • 1/4 cup unsweetened cocoa powder
  • 1/4 to 1/3 cup maple syrup or agave, to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • 2–3 tablespoons non-dairy milk, as needed for blending
  • Optional toppings: coconut whipped cream, raspberries, sliced strawberries, shaved chocolate, cacao nibs

Method
 

  1. Melt the chocolate: Place the chocolate in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth. Let it cool for 2–3 minutes so it doesn’t seize when blended.
  2. Prep the tofu and avocado: Drain the tofu well. Scoop the avocado flesh from the peel and discard the pit.
  3. Blend the base: In a high-speed blender or food processor, add tofu, avocado, cocoa powder, maple syrup, vanilla, and salt. Blend until mostly smooth.
  4. Add melted chocolate: With the motor running, stream in the melted chocolate. Blend until completely silky. If it’s too thick, add non-dairy milk 1 tablespoon at a time.
  5. Taste and adjust: Add a splash more sweetener for sweetness, cocoa for intensity, or a pinch more salt to sharpen the flavor.
  6. Chill: Spoon into ramekins or glasses. Cover and refrigerate for at least 1 hour, or up to 24 hours, to set.
  7. Serve: Top with berries, coconut whip, or shaved chocolate. Serve cold.