As a Dietitian, I aim to create recipes that balance taste with nutrition, and this Protein Chocolate Mousse checks both those boxes. It satisfies your chocolate cravings, but thanks to the silken tofu, it provides a good dose of protein and calcium!
And no, tofu will not give you man boobies, despite what my fiancé may think!
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This post is about how to make a protein chocolate mousse.
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🙋♀️ What is Silken Tofu and Is It Healthy?
Silken tofu is a type of tofu with a smooth, creamy texture, making it an excellent base for desserts like this protein chocolate mousse. It’s a fantastic source of plant-based protein, containing all nine essential amino acids. Because of its neutral flavour, silken tofu blends perfectly with the rich taste of chocolate, giving you a creamy and nutritious dessert without overpowering flavours.
🥣 Tips for Choosing Ingredients
Below are some ingredient notes. Check the printable recipe card at the bottom for the exact ingredient measurements and the full recipe.
Dark Chocolate: I recommend using 70% dark chocolate for the right balance of richness without being too bitter. The higher cocoa percentage will also offer more antioxidants.
Silken Tofu: Silken tofu is essential for achieving that smooth, creamy texture in this mousse. Its texture is much softer and more delicate than regular tofu. Please do not attempt this recipe with any other type of tofu.
Silken tofu can also be a great source of calcium, which is crucial for bone health, especially for those who may not consume a lot of dairy food. Just look for one that is labelled as “calcium-set” or “with calcium sulfate” in the ingredients. Not all tofu is a significant source of calcium, so checking the nutrition label is important.
Maple Syrup: I love the deep caramel notes in maple syrup. Its rich, warm flavour perfectly complements dark chocolate. If you prefer, you can also use honey, but be mindful of the flavour difference it might introduce. Adjust the amount of sweetener based on your taste preference, especially if your chocolate is on the bitter side.
Almond Butter: Almond butter adds a subtle nuttiness and richness to the mousse while contributing healthy fats. It’s also a good source of vitamin E and magnesium. If you have a nut allergy, you can substitute almond butter with sunflower seed butter or tahini for a similar creamy texture without the nuts.
Instant espresso powder: This is optional, but it helps enhance the chocolatey flavour and takes this protein mousse to the next level.
🥣 Substitutions for Different Dietary Needs
- Gluten-Free: This recipe is naturally gluten-free, but to avoid cross-contamination, ensure that your chocolate is certified gluten-free.
- Dairy-Free: I have added Greek yoghurt on top as a garnish, but this can be omitted as needed, making this recipe dairy-free.
- Nut-Free: The recipe can be made nut-free by omitting any optional nut-based toppings or using a seed butter like sunflower seed butter instead of almond butter.
💡Serving Suggestions
When I make this mousse just for myself, I usually skip the toppings because it’s already so rich and delicious on its own. But if I’m having friends over or just want to make it a little extra, adding a few simple toppings really takes it up a notch.
Here’s what I like to do:
Greek Yogurt adds more protein, and the colour contrasts nicely with the mousse. For something more indulgent, you can use whipped cream. If dairy-free, try canned coconut cream instead—it’s just as fluffy and delicious. I usually keep a can on hand for moments like this.
Grated Chocolate: A little grated chocolate on top looks super fancy and doubles down on that chocolatey goodness. Plus, it’s such an easy way to make the mousse look more polished without much effort.
Fresh Raspberries: If you want to add a pop of colour and a bit of tartness to balance the richness, fresh raspberries are perfect. They make the dessert look so pretty and taste amazing with the chocolate.
Mint Leaves: Fresh mint leaves add more colour and complement the chocolate flavour.
🔧 Step by Step Instructions
Step 1: Melt the dark chocolate in a microwave-safe bowl or over a double boiler. Melt slowly to avoid burning.
Step 3: Blend until completely smooth, about 1-2 minutes.
Step 2: In a blender, combine the melted chocolate, silken tofu, maple syrup (or honey), almond butter, vanilla extract, and a pinch of salt.
Step 4: Pour the mixture into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours to set.
📦 Storage Tips
Any leftover mousse should be stored in an airtight container in the refrigerator. It will keep for up to 3 days, but it's best enjoyed within 24 hours.
❓Recipe FAQs
No, silken tofu is essential for this recipe due to its smooth texture. Regular or firm tofu won’t blend smoothly and will result in a thick, gluggy mousse.
No, the tofu taste is entirely masked by the chocolate and almond butter, making it rich and chocolatey without any soy flavour.
📖 The Recipe
Protein Chocolate Mousse
Equipment
- 1 Blender
Ingredients
- 90 g dark chocolate melted, plus more to garnish
- 300 g silken tofu
- 40 mls maple syrup or honey
- 1 tablespoon smooth almond butter or any nut butter
- ½ tablespoon vanilla extract
- Pinch of salt optional
- ¼ teaspoon espresso powder
- 120 g Greek yogurt To serve. Use canned coconut cream for a vegan dairy-free dessert
Instructions
- Melt the dark chocolate in a microwave-safe bowl or over a double boiler. melt slowly to avoid burning.
- In a blender, combine the melted chocolate, silken tofu, maple syrup or honey, almond butter, vanilla extract, and a pinch of salt.
- Blend until completely smooth, about 1-2 minutes.
- Pour the mixture into individual serving glasses or bowls.
- Cover and refrigerate for at least 2 hours to set.
- Serve chilled, with a dollop of greek yogurt and some grated chocolate.
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