Blender Protein Chocolate Mousse
This Protein Chocolate Mousse recipe transforms protein-packed silken tofu and chocolate whey protein powder into a silky, guilt-free, sweet treat! Trust me, you’ll never know this creamy dreamy chocolate mousse is made with tofu! You’ll be making this on repeat.
This protein chocolate mousse recipe draws inspiration from Tosca Reno’s The Eat-Clean Diet Cookbook. While I deviated somewhat from the original recipe, I still stuck to the clean eating philosophy of enjoying food, in this case, tofu, in its natural state or as close as possible.
Now, I know what you’re thinking –tofu in a dessert? It might sound unconventional, but trust me, with protein powder, brewed coffee, vanilla, maple syrup, plenty of chocolate, and the power of a blender, you can transform tofu into a velvety pudding-like consistency. Trust me on this, don’t let the tofu scare you! My husband can’t stop eating this stuff. I have to double the batch because it disappears fast. Even my kids love it.
In the end, this chocolate mousse not only satisfies your sweet tooth but also packs an impressive punch of protein. It’s a great way to satisfy your sweet tooth without sabotaging all your workout efforts. Of course, everything in moderation!
Why you’ll love this recipe
- Hassle-free. This protein mousse is a breeze, with simple steps that yield restaurant-worthy results!
- Deceptively nutritious. Your friends and family will be pretty surprised when they find out this chocolate mousse is healthy. The tofu is entirely undetectable.
- Plant-based protein powerhouse. Combining silken tofu and vegan whey protein is your ticket to a healthier chocolate mousse experience.
- Customizable. Experiment with toppings and mix-ins, or even adjust the sweetness to suit your taste buds. This recipe is a canvas for your chocolate culinary creativity!
Ingredients you’ll need
To make this easy dessert recipe, you only need a few simple ingredients:
- Silken tofu. This is an excellent source of plant-based protein. At room temperature, it blends well, creating a luscious, neutral-flavored canvas for the chocolatey goodness. You can use regular or organic tofu.
- Semi-sweet chocolate chips. Higher-quality chocolate chips tend to melt more smoothly. As for healthier, reduced sugar options, you can’t go wrong with Hu or Lily’s brand no-sugar-added chocolate chips or Guittard coconut sugar chocolate chips. Two of my favorites are pictured below.
- Dutch process cocoa powder. The smooth, earthy profile complements the creaminess of the tofu, creating a well-balanced dessert.
- Chocolate whey protein. Choose a quality vegan chocolate-flavored whey protein powder to enhance the mousse’s texture, chocolatey flavor, and protein content.
- Brewed coffee. Preferably espresso or a strong cold brew. The subtle bitterness of coffee elevates the chocolate’s sweetness.
- Vanilla extract. Choose a high-quality vanilla extract to round out the chocolatey goodness and contribute to the mousse’s decadence.
- Maple syrup. Beyond sweetness, maple syrup contributes a unique depth, making it a perfect companion to the velvety texture of the tofu.
How to make protein mousse
Step 1: Melt chocolate chips. Place the chocolate chips in a microwave-safe bowl, and microwave in 15-30 second increments, stirring after each, until melted.
Step 2: Blend all ingredients. In the bowl of a food processor (I used a bullet blender), combine all ingredients and process until smooth and creamy.
Step 3: Chill before serving. Spoon the mousse into serving bowls and place in the fridge to chill for several hours or overnight for the best results before serving.
Recipe tips
- Don’t overheat the chocolate. When melting chocolate chips, be sure to do so in short intervals in the microwave, stirring in between each to prevent burning. You can also use a double boiler for this.
- Blend until silky smooth. Use a high-powered blender to blend the silken tofu into a silky-smooth consistency, usually around 2-3 minutes. This step is crucial for achieving a velvety mousse.
- Be mindful of sweetness. Add maple syrup (or your preferred sweetener) gradually, tasting as you go. This allows you to find the perfect sweetness that suits your tastes.
- Don’t skip the chill! Plan so you have time to chill the mousse in the refrigerator overnight. This helps set the silky texture and enhances the rich, chocolatey flavor.
Variations
- Keto mousse – To keep the carb and sugar content as low as possible, choose sugar-free chocolate chips and use allulose instead of maple syrup. Just know that allulose isn’t as sweet and flavorful as maple syrup.
- Flavorful add-ins – Add a touch of mint extract, almond extract, or warm spices like cinnamon, nutmeg, or a pinch of cayenne to elevate the depth of flavor.
- Toppings ideas– Get creative! Sprinkle shaved chocolate, crushed nuts (almonds, hazelnuts, walnuts, or pistachios ), shredded coconut, orange zest, or a dash of cocoa or espresso powder on top. Or, garnish with a few strawberry slices, mint leaves, a dollop of peanut butter, or whipped coconut cream.
Storing & Freezing
Storing: To store leftover high-protein chocolate mousse, transfer it to an airtight container and refrigerate for up to two days.
Freezing: Freezing is not recommended. Tofu-based desserts, including mousse, tend to become grainy or watery when frozen and thawed.
FAQ
Yes! This recipe, in particular, combines the benefits of silken tofu and chocolate whey protein, offering a delicious way to incorporate plant-based protein into your diet while indulging in a sweet treat. Keep in mind moderation and mindful ingredient choices for a health-conscious dessert.
Absolutely! The mousse can be prepared and stored in the refrigerator for up to two days.
More high-protein chocolate dessert recipes
- Chocolate Protein Tiramisu
- Chocolate Protein Chia Pudding
- Fudgy Protein Brownies with M&M’s
- Vitamix Vegan Ice Cream
If you love this protein mousse recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Protein Chocolate Mousse
Equipment
- Bullet blender or food processor
Ingredients
- 90 g semi-sweet chocolate chips about ½ cup *see ingredient notes for recommendations
- 12 oz silken tofu drained well
- 60 g chocolate whey protein *see notes for recommendations (about 2 scoops)
- 1 tbsp dark dutch process cocoa powder
- 2 tbsp strong brewed coffee espresso recommended. You can also use a strong cold-brew coffee.
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
- Place the chocolate chips in a microwave-safe bowl, and microwave in 15-30 second increments, stirring after each, until melted.
- In a blender or food processor (I used a bullet blender), combine all ingredients and process until smooth and creamy, scraping down the sides if needed.
- Spoon the mousse into serving bowls and place in the fridge to chill for several hours or overnight for the best results before serving.
Notes
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- Don’t overheat the chocolate. When melting chocolate chips, be sure to do so in short intervals in the microwave, stirring in between each to prevent burning. You can also use a double boiler for this.
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- Use a high-quality protein powder. I prefer using protein powders with natural sweeteners, like coconut sugar, stevia, or monk fruit. I used Puori Dark Chocolate whey protein for this recipe with delicious results. Other brands I love are Earth Fed Muscle, and Legion Whey+.
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- Be mindful of sweetness. Add maple syrup (or your preferred sweetener) gradually, tasting as you go. This allows you to find the perfect sweetness that suits your tastes.
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- Don’t skip the chill! Plan so you have time to chill the mousse in the refrigerator overnight. This helps set the silky texture and enhances the rich, chocolatey flavor.
Nutrition
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TOFU?!! How cool are you?! So beautifully smooth and it looks amazing!
This looks so yummy, easy, and pretty healthy too! I’m marking this as a must try 🙂