Mocha Chocolate Tofu Mousse

Name: Mocha Chocolate Tofu Mousse
Prep time: 30

5 out of 5 stars (based on 7 reviews)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

This super rich mocha chocolate mousse is extremely simple to put together and delicious to eat. Since this recipe is all about chocolate, buy the very best dark, bittersweet or semisweet cooking chocolate available, such...

8 ounces bakers chocolate (bittersweet or semi- sweet)
1 cup strong espresso (see Chef Tips)
¾ cup sugar
¾ pound firm tofu
Chocolate shavings or candied coffee beans for decoration (optional)

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Nutrition Facts

Calories

273 cals

Fat

12 g

Saturated Fat

6 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

39 g

Sugar

34 g

Fiber

3 g

Protein

8 g

Sodium

14 mg

Directions

Shave off a little of the chocolate with a mandolin or grater for decoration. Set the shavings aside in a cool place. Break the remaining chocolate into pieces. Put into a heatproof bowl set over, but not touching, simmering water in a stockpot. Stir often.
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Add the chocolate and tofu to the blender and purée until completely smooth, stopping the machine to scrape down its sides if necessary. Divide the pudding among 8 ramekins and chill for at least 30 minutes. Garnish with chocolate shavings before serving.

Chef Tips

If espresso is not available at home, dissolve 2 teaspoons of instant coffee in 1 cup of hot water. Or use decaf if preferred. The coffee needs to be strong.

For a softer texture, use silken tofu and cut the coffee down to ¾ cup.

This dessert is very rich. If feeding a crowd, use 2-ounce ramekins for 12-16 servings.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society