Tofu Chocolate Mousse Recipe - National Chocolate Mousse Day - The Nibble Webzine Of Food Adventures Tofu Chocolate Mousse Recipe - National Chocolate Mousse Day
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Tofu Chocolate Mousse Recipe For National Chocolate Mousse Day

[1] A chocolate mousse alternative that can be vegan (photos #1 amd #3 © House Foods).

A dish of Chocolate mousse garnished with blackberries
[2] Garnish the mousse with fresh berries, such as blackberries (above) or raspberries (photo © American Heritage Chocolate).

Cubes of House Foods Silken Tofu on a plate
[3] House Foods Soft Tofu (photo © Calorie Friend).

A package of House Foods organic soft tofu
[4] A package of organic Soft Tofu.

  Allergic to eggs? Lactose intolerant? Vegan? Cholesterol-averse?

You can still celebrate National Chocolate Mousse Day, April 3rd, by substituting soft tofu.

While traditional mousse recipes use heavy cream and eggs (high in calories and cholesterol), House Foods America provides a healthier and vegan-optional alternative for you to celebrate National Chocolate Mousse Day.

House Food’s Soft (Silken) Tofu is a flavorless ingredient that can transform itself into any flavor or texture (find more recipes on the company’s website).

The House Foods line is certified kosher by OU.

The recipe below delivers a smooth texture that, when blended with semi-sweet chocolate, milk or coconut milk, vanilla, cinnamon and cardamom, creates a luscious dessert that tastes just as indulgent as the traditional version.
> The history of chocolate mousse.

> Julia Child’s classic chocolate mousse recipe.

> More delicious tofu recipes.

> The history of tofu.
This recipe serves 4-6, and takes only 15 minutes to prepare.


  • 1 package (14 ounces) soft tofu
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup of milk (can substitute coconut milk)
  • 1/2 tablespoon vanilla
  • 1-1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom

    1. Open the tofu package and strain out the water. Remove tofu and blend in blender until smooth.

    2. With the stove on low or simmer, melt the chocolate chips and milk in a pot, stirring until smooth. Add the tofu mixture and stir until it is blended evenly with the chocolate.

    3. Stir in the vanilla, cinnamon and cardamom. Quickly remove from the heat, cool in a large bowl or in individual serving dishes, and set in fridge until the mixture becomes mousse-thick.

    You can add your own personal twist to this recipe:

  • Top the pudding with toasted slivered almonds or other nuts, coconut shavings, or cocoa powder.
  • Or, try these 12 mousse garnishes.
  • For a spicy Mexican chocolate mousse, replace the 1 teaspoon of ground cardamom with 1/2 teaspoon of chile powder.
  • Add a half teaspoon of agave nectar for an even sweeter pudding.




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