Tofu Chocolate Mousse

29 Reviews
88% would make this recipe again

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Preparation : 10 min Cooking : 5 min Standing : 1 h
240 calories/serving

Ingredients

100 g unsweetened (dark) chocolate
300 g silken tofu 1 1/4 cup
1/3 cup whipping cream 35% 85 mL
2 tbsp sugar [optional] 24 g

Before you start

A blender or food processor will be very useful to blend the tofu and chocolate.

Method

  1. Coarsely chop the chocolate then put the pieces in the upper part of a bain-marie. Let the chocolate melt.
  2. Pour the molten chocolate into a blender, with the cream, tofu, and sugar (optional). Mix at maximum speed until a creamy consistency is obtained, about 2 min.
  3. Pour the mixture into individual bowls. Chill the mousse in the refrigerator for about 1 h until serving.
  4. Throw some berries on top, if you like, then serve.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

240

Fat

17 g

26 %

Saturated 9.9 g
+ Trans 0 g

50 %

Cholesterol

30 mg

Sodium

20 mg

1 %

Carbohydrate

16 g

5 %

Fibre

2 g

7 %

Sugars

14 g

Net Carbs

14 g

Protein

6 g

Vitamin A

8 %

Vitamin C

0 %

Calcium

5 %

Iron

17 %
More info

Claims

This recipe is :
Good source of  :
Iron
Source of  :
Calcium, Copper, Magnesium, Niacin, Phosphorus, Vitamin A, Vitamin B1
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives ½
Fats 3 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

29 Reviews (28 with rating only) 88% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

My husband and I enjoyed this dessert. I melted the chocolate, and blended it with the soft tofu. I used coffee cream as I did not want to buy something extra, and that is why it was a bit softer then it would have been with the whipped cream. I think I could have left out 1 tbsp of sugar as well. We served it with about 1/4 cup of fresh blueberries on top. I also divided the desert into 6 little dishes that have lids and this was all we needed for a light tasty desert. Left overs for lunches and for supper tomorrow night.

Useful 0

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