Tofu Protein Chocolate Mousse

This delicious chocolate mousse not only satisfies your sweet tooth but also packs an impressive punch of protein!

Course Dessert

Cuisine American

Prep Time 5

Chilling time 8

Total Time 8 5

Servings

Calories 248kcal

Author Amee

90 g semi-sweet chocolate chips about ½ cup *see ingredient notes for recommendations
12.3 oz firm silken tofu (349 grams) drained well *Mori Nu brand recommended for best texture
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 dark roast coffee.
1 tbsp pure maple syrup *use a good quality thick maple syrup
1 tsp vanilla extract

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, but it needs to be the large one), 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.

- 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.

- 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+.

- Adjust consistency. For a thicker pudding consistency, substitute the brewed espresso with 1 tsp of espresso powder.

- 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. Be sure to use a firm silken tofu to achieve the best texture!