Go Back
tofu chocolate mousse

Plant-Based Chocolate Mousse

Physicians Committee for Responsible Medicine
Decadent non-dairy chocolate treat made from tofu
Servings 10


  • Blender or Food Processor


  • 1 cup semisweet chocolate chips
  • 1 cup nondairy milk (soy, almond, rice, oat)
  • 2 packages silken tofu (12.4 ounce per package)
  • 1 tsp vanilla extract
  • 10 sliced strawberries
  • 10 mint sprigs (optional)


  • Microwave chocolate chips and non-dairy milk for 1 minute in a glass bowl. Let sit for 2 minutes.
  • After draining water from tofu, cut into large cubes.
  • Add tofu, vanilla, and chocolate chip/non-dairy milk mixture to a food processor or blender and blend until smooth. (You can also try adding a banana before blending if desired.)
  • Divide the mixture into 10 containers such as ramekins and chill for 2 hours in the refrigerator or 30 minutes in the freezer.
  • Add sliced strawberries and mint to garnish immediately before serving.
  • Cover leftovers and store in the refrigerator for up to 3 days.