Dark Chocolate Tofu Ganache-Mousse

I must be candid with you. Take a seat. Please don’t run away.

This is made with tofu. Whew. Glad that’s over with.

Here’s the thing: tofu gives this dessert a creamy texture, a texture traditionally achieved through cream and eggs. I didn’t want to go through the laborious process of making real French mousse, so I figured I’d try and achieve it through tofu instead. It worked quite well, if I do say so myself.

And I do say so myself.

Now, I’m weird and I like my chocolate dark dark. As in, I enjoy 100% dark chocolate. The bitterness provides a raw, pure flavor that isn’t diluted by sugars and fats. The taste throws open the curtains, waking up your taste buds with a clamorous bitterness, an obnoxious kazoo, and possibly a bucket of ice. It’s slightly offensive and I love it.

Needless to say but I’m gonna say it anyway, dark chocolate isn’t for everyone. Some people I know hate bitter things, and they’re able to detect without fail even the slightest coffee I try to sneak into chocolate cakes.

Just like how cats have a natural milk-radar that allows them to detect the milk beneath your cereal.

I know it’s in there.

But if you’re a dark chocolate adventurer (or want to be one), hop on board.

‘Cause this mousse is caribou-ing to the Land of Dark Chocolate Dreams.

Dark Chocolate Ganache-Mousse

Notes: You can use either cocoa powder or chocolate chips. If you use cocoa powder in this recipe, the taste will be very dark and somewhat bitter. Obviously, the cocoa powder version is healthier. I like really dark chocolate so the darkness didn’t bother me, but it might bother normal people like you.

Taste & Texture: The cocoa powder version gives a darky dark taste, while the chocolate chip version gives a softer, creamier taste (it’s still dark though). The reason I call it Ganache-Mousse is because it doesn’t have the true airy texture of mousse, but it’s still lighter than ganache or pudding. When chilled, it has a creamy and dense texture.


  • 6 oz block of firm tofu.
  • 1/4 cup powdered sugar. Can be substituted with sweetener of choice; the quantities will be different.
  • Choose One:
    • 1/2 cup melted semi-sweet chocolate chips.
    • 1/4 cup + 1/8 cup cocoa powder.
  • 1/4 cup milk. Or other type of milk.
  • dash of instant coffee granules.
  • few drops vanilla extract.


1. Microwave the milk until hot, then stir in coffee granules and cocoa powder. If you’re not using cocoa powder, don’t add it in.

It’s like ying yang.

2. Process everything in a food processor or blender. Food processor takes about 20 seconds; blender takes a few minutes. So hang in there and blend like there’s no tomorrow.

Or like there’s not going to be a tomorrow unless you blend like there’s no tomorrow.

3. Chill. 20 minutes is decent, but it gets much better if you chill it for a few hours or overnight. It’s going to thicken a lot in the fridge, giving it a dense & creamy texture. I had a batch last 3 days in the fridge once; it had a wonderfully smooth texture. At 2 minute intervals, you can stick a spoon in and eat a spoonful.

Wait this blender was full when I put it in the fridge.

So. Dang. Smooth.

IMG_4858Look at that chocolatey goodness. No guilt, no worries, no holding back on this one.


Just chocolate.


Nutritional Info:

  • Approximately 1/2 Cup Serving
  • Calories: 163.6
  • Total Fat: 5g
  • Saturated Fat: 2g
  • Fiber: 5.4g
  • Sugars: 17g (with powdered sugar)
  • Protein: 10g

32 thoughts on “Dark Chocolate Tofu Ganache-Mousse

  1. Oooh, I can’t wait to try this. We are vegetarians and therefore well acquainted with tofu. Do you think I could you milk from an almond as we do not drink milk (from a cow)? Oh, well, I’ll just try it. How bad can anything with chocolate in it really be????

    1. Haha yeah really, it’s chocolate! The milk gives it a creamier flavor (which is good in mousse-like desserts), so I wouldn’t be accustomed to a slight almond milk flavor, but you might!

    1. Interesting! Liqueur + chocolate is always a good combination! How is the texture without the milk? I find it’s harder to blend without something liquidy. Or maybe you use a food processor?

      1. Oh it’s such a perfect combination! I do use a food processor (it’s the only blending device I have in my house) and I also use silken tofu. It’s a recipe that a friend of mine showed me and i was kind of obsessed with it for awhile!

      2. Ahaha, see, the blender is much more picky when it comes to food, and that happens to be the only blending device in my house. Yep, this dessert is definitely easy to be obsessed with, I don’t blame you!

    1. Well the egg thing has a different flavor and texture to it, and this isn’t really the same, but you know what, it’s still good. I’m not complaining! But one day I think I’ll have to try and see if the egg thing can be any simpler…

  2. This looks so good and I am bookmarking it for use ASAP! I think I know what kind of healthy dessert I’ll be making this week… yummmm. Also, funny you mention the dark dark chocolate. Last week I bought an 87% cacao bar and have been slowly nibbling away, trying to decide if I like it or not. This is very odd, because usually when I buy a chocolate bar it’s gone in about three seconds. I like your description of dark chocolate.

  3. Wow – definitely have to try this!!!!!!! Very inspiring and am sure Arlie (my wee boy) is going to enjoy devouring this too! Thanks for sharing! 🙂

  4. Hi, thanks for liking my most recent pâtisserie post! You have an awesome corner here! You had me immediately at “I like being creative in the kitchen”, because that’s very much my approach, & the Orson Welles quote.

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