Chocolate Tofu Mousse

Chocolate Tofu Mousse Levi Brown


  • 8 ounces bittersweet chocolate, chopped
  • 1 cup soy milk
  • 1/2 vanilla bean, scraped
  • 10 ounce silken tofu, drained
  • 1/4 cup raspberries
  • 1/4 cup blueberries


Prepare ganache: Place chopped bittersweet chocolate in a bowl. In a saucepan, combine soy milk and scraped vanilla bean. Bring to a boil; pour over chocolate. Let stand 1 minute. Remove vanilla bean and whisk until smooth. In a blender, process drained silken tofu until creamy (10 seconds). Add ganache; blend until smooth (20-30 seconds). Spoon into 5 individual bowls; refrigerate until mousse is firm (1 hour). Before serving, divide 1/4 cup each raspberries and blueberries among bowls.

    What's not to like about rich Chocolate Tofu Mousse? Pastry chef Francois Payard whips up a fabulous mousse with soy milk and silken tofu that's just as decadent as the traditional dessert.
  • Yield: Serves 5 (serving size: about 3/4 cup mousse and berries)

Nutritional Information

Calories per serving: 291
Fat per serving: 18.6g
Saturated fat per serving: 10.4g
Monounsaturated fat per serving: 5.5g
Polyunsaturated fat per serving: 1.4g
Protein per serving: 6g
Carbohydrate per serving: 30g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 28mg
Calcium per serving: 52mg

Good to Know

François Payard—who created this recipe—is a world-renowned pastry chef, owner of FPB bakeries, and author of Chocolate Epiphany.

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