blissful eats with tina jeffers: Tofu chocolate mousse

Since it’s Super Bowl Sunday this weekend I wanted to offer a healthy version of a decadent treat.  I adore chocolate mousse but it’s not exactly an everyday indulgence.  By swapping out the heavy cream and butter with tofu you cut a significant number of calories and it also makes this a vegan treat if you stick with dark chocolate.  My family can’t even tell the difference so I don’t bother to tell them about the tofu.  You can serve this chocolate mousse with fresh strawberries for a sweet dip.

If you are looking for some other game day ideas check out my blog Scaling Back for recipes for a healthier game day table!

Tofu chocolate mousse


6 ounces chocolate chips (about 1 cup)

1 container (12 ounces) room-temperature silken tofu, drained

½ cup warmed almond milk

½ teaspoon kosher salt

1 teaspoon pure vanilla extract

1 ounce chopped chocolate

1 pint fresh strawberries, sliced



Melt chocolate chips in a double boiler or in the microwave until smooth.


In a food processor, combine tofu, melted chocolate, warmed milk, vanilla and salt.  Process until smooth.  Place mixture through a sieve into a medium bowl, pressing with a spoon.


Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes.  Garnish dishes with finely chopped chocolate if desired and serve with fresh strawberries.

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