Chocolate Mousse

A rich, nutty, chocolate mousse. There are other takes on the plant-based chocolate mousse but this one is a favourite, and uses silken tofu as the secret ingredient. Don’t let this put you off! (but check out this recipe for avocado chocolate mousse as well)


(Serves 4)


  • Silken tofu – 300g (drained)
  • Smooth nut butter – 100g
  • Maple Syrup – 1 tablespoon (substitution – honey)
  • Dark Chocolate –  100g (melted)
  • Chia seeds – 1 tablespoon (optional)
  • Fine sea salt – pinch

Berry Compote

  • Mixed frozen berries – 1 cup
  • Honey – 1 tablespoon (optional)


  • Place the tofu, nut butter, maple syrup, melted dark chocolate, chia seeds and salt in a food processor and blend until smooth
  • Spoon the mousse into individual bowls, cups or glasses (spatula also required)
  • For the compote, heat the frozen berries (+/- honey) gently in a  saucepan
  • Stir gently to prevent sticking
  • Allow to cool
  • Place a few spoonfuls of compote on top of the mousse
  • Leave in the fridge for a couple of hours before eating





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Nutty Chocolate Mousse

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