- Silken tofu 400 g
- Chocolate chips 170 g
Coconut oil 15 ml
Cacao powder 25 g
Any sweetener / Maple syrup 15-60 ml
- Pinch of salt
- Chopped pistachios for serving
- Pour the chocolate over the coconut oil and melt it in the microwave in short intervals until fully combined and smooth.
- Drain all excess liquid from the tofu and cut it into cubes (to make it easier to blend).
- In a blender bowl, combine the tofu, cocoa powder, sweetener, and melted chocolate, then blend until completely smooth.
- Divide the mousse into molds, cups, or glasses. Sprinkle with nuts or grated chocolate, and it’s ready to serve!
Key tips for making this dessert: Silken tofu can be substituted in many ways: Greek yogurt, mascarpone or cream cheese, avocado, thick coconut cream (from a can), or cashew cream — soak raw cashews in hot water for 2 hours, then blend into a creamy texture with water (150–180 g cashews + 100 ml water). Of course, nothing can fully replace the original version, but these alternatives are quite accessible and the dessert will turn out just as delicious! To reduce the dessert’s calorie content, you can replace part of the chocolate with cocoa powder (i.e., use less chocolate and more cocoa). Any sweetener can be used instead of syrup — the dessert will still be delicious. The dessert can be served immediately after preparation and can be stored in the fridge for 3–4 days.