This chocolate mousse is one of those magical recipes that looks indulgent, tastes indulgent, but is secretly made with just three ingredients—and it’s actually good for you. It’s silky, rich, and ultra creamy, and the best part? It’s high in protein (13g per serving!) without using any protein powder. This is the kind of recipe that proves healthy and delicious can absolutely go together.

Made with silken tofu, melted dark chocolate, and a touch of cacao, it’s the perfect balance between a dessert and a nourishing snack. I love how easy it is—you just blend everything and let it set. It’s now a staple in my fridge, especially when I’m craving something sweet that also fuels my body. Whether you’re vegan, dairy-free, or just curious about tofu, this recipe might completely change your mind.

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Why Silken Tofu Is Good For You

Silken tofu is an underrated protein hero—it’s high in plant-based protein, low in saturated fat, and a source of iron and calcium. It blends effortlessly into creamy textures, making it perfect for desserts like this mousse. It’s very versatile and can be used for a variety of dishes, from Silken Tofu Harissa Pasta to High-Protein Plant-Based Breakfast Burrito. If you’re looking to add more fibre, protein, and satisfying foods into your diet, tofu is an easy win.

Ways To Enjoy It

As a healthier dessert topped with raspberries and coconut yoghurt
Spread on rice cakes or toast for a sweet, protein-packed snack
Layered into a parfait with granola and banana
As a post-dinner treat with a pinch of flaky sea salt on top

Tips

Use silken tofu, not firm tofu: The soft texture is key to achieving a smooth, creamy mousse.
Let it chill overnight: This gives the mousse time to set and develop that rich, fudgy texture.
Choose your chocolate wisely: I use 50% dark chocolate for a milder taste, but you can go darker for less sugar and more antioxidants.
Sweetness tip: If your chocolate is very dark and you prefer a sweeter mousse, add 1–2 tsp of maple syrup or honey when blending.
Top it up: I love serving it with berries, a dollop of yoghurt or whipped coconut cream, and a sprinkle of cacao nibs.

Swaps

Silken tofu: Soft tofu can work in a pinch, but the texture won’t be as silky.
Dark chocolate: You can use milk chocolate or vegan chocolate instead, just note this will change the flavour and protein content.
Cacao powder: Unsweetened cocoa powder works just as well if that’s what you have.

Storage

Fridge: Store in sealed containers for up to 4 days.
Freezer: Not recommended, as the texture may change once defrosted.

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