Easiest Chocolate Mousse Ever!

I’ve been meatless for so long that sometimes I forget to mention some of the simple things. This recipe is one of those. I made this last night for my sweetie and remembered just how much I love this stuff!

If you’ve already made a silken tofu mousse before, then you can move along. There’s not much new to add. However, if you’ve never made one before and are new to the wonders of silken tofu be prepared to be wowed.

This is my favorite impromptu dinner party dessert. It takes about 10 minutes and then all you do is stick it in the refrigerator for about an hour to thicken up.

You can make this mostly sugar-free by using grain sweetened chocolate chips, or use unsweetened chocolate and add your favorite sweetener like stevia or agave. There will be sugar in the liqueur, so you can use an extract instead to keep it sugar-free.

This is gluten-free with Amaretto, but it would not be if you choose another liqueur that has gluten.

Make sure to check out the rest of my Valentine’s dinner over at my post on Key Ingredient’s blog. I think my not-quite souffle turned pretty good too.

The Easiest Chocolate Mousse Ever
Serves 4
gluten-free (with Amaretto)

  • 1 package (12.3 ounce/349g) silken tofu
  • 1/2 cup sweetened chocolate chips
  • 1 to 2 tablespoons Amaretto or other liqueur

Puree the tofu in a food processor, stopping a few times to scrap down the sides. When you are finished it will be silky smooth.

Melt chocolate chips on the stove top in a double boiler (or in the microwave for 30 to 45 seconds).

Add melted chocolate and liqueur to the food processor and process until thoroughly mixed, scraping down the sides and processing some more.

Put in serving cups or martini glasses and stash away in the fridge for at least 1 hour to let it thicken up.


  1. Silken tofu might just be the best thing ever :) I’m using it in my blog post today too!

  2. Mmm, this looks amazing! And Amaretto, my favorite. Yum!

  3. I’ve done this mousse before, but never using a liqueur. My invariable addition with anything at all chocolate is fresh squeezed lemon juice. Bitter and sour go together almost always, but lemon and chocolate are truly special. So for anyone preferring not to use Amaretto, or just to try something different, I suggest using the same amount, or even more (for this recipe, I’d say up to juice of one half a small lemon) to taste.

    • Nice idea. I love orange and chocolate, but don’t think I’ve ever tried lemon. I guess I’ll have to make another batch with lemon soon ; )

      • You won’t be sorry. People usually recognize orange and chocolate together, and either like it or don’t. But, unless you tell them, they won’t know why the chocolate tastes so good when you’ve added the lemon!

  4. What about using brewed coffee instead? Coffee and chocolate are always yummy too.

  5. What is that dessert with blueberries in a sauce over a slice of cake? I looked through the index of your recipes and .

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