Chocolate mousse
Just hear me out when I tell you that this is going to turn into the most delicious chocolate mousse. It's made with four simple ingredients, no refined sugar, and each serving has approximately 11 grams of protein for 130 calories. Rich, creamy, and so good.
At a glance
- Prep
- 10 min
- Chill
- 30 min
- Total
- 40 min
Per serving: 130 kcal, 11 g protein
Why you'll love this recipe
This chocolate mousse is proof that a short ingredient list can still produce a really satisfying dessert. There's no baking, no cream, and very little preparation involved.
- Four simple ingredients
- Rich, smooth chocolate flavour
- No refined sugar
- Approximately 11 g protein per serving
- Easy to prepare ahead
Ingredients & substitutions
Silken tofu: Creates the creamy texture. Use silken rather than firm tofu.
Cocoa powder: Adds a rich chocolate flavour. Use unsweetened cocoa.
Dates: Naturally sweeten the mousse. Soft dates blend more easily.
Peanut butter powder: Adds a subtle nutty flavour and contributes to the protein.
How to make chocolate mousse
Step 1. Add the silken tofu, cocoa powder, dates and peanut butter powder to a blender and blend until completely smooth and creamy.
Step 2. Divide evenly between serving bowls or glasses.
Step 3. Freeze for 30 minutes, then move to the refrigerator until you're ready to eat.
The science behind
Silken tofu is soy protein holding a lot of water in a very fine, smooth gel. Blending breaks it down into an even, creamy base, the cocoa soaks up some of the free water and thickens it, and cold firms everything up. The 30 minutes in the freezer just gets you there faster.
Tips for the best chocolate mousse
My tip. If your dates are firm, soften them briefly in warm water before blending.
My tip. Use silken tofu, not firm. Firm tofu stays grainy however long you blend it.
Storage
Keep covered in the refrigerator after the initial chill.
