Opening the recipe box…
Greatest plates · Dessert
Silken Tofu Dark Chocolate Mousse
A luxuriously smooth French-style chocolate mousse that hides a secret: silken tofu blended with melted dark chocolate gives it a rich, glossy set and a genuine protein hit, with no eggs or cream in sight.
Serves 4Prep 15 minCook 5 minDesserttofu
Containssoy
Protein 13%Carbs 36%Fat 51%
About 440 kcal a serve — 14 g protein, 40 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Melt the chocolate
meltPlace the chopped dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. Stir until smooth and fully melted, then remove and let cool for a couple of minutes.
In the bowlover simmering water →
gentle heat
Blend the tofu
blendAdd the drained silken tofu, maple syrup, vanilla, cocoa powder and a pinch of salt to a blender or food processor. Blitz until completely smooth, scraping down the sides once or twice.
In the blendersmooth base →
blend 1 min
Combine
mixPour the slightly cooled melted chocolate into the blender with the tofu mixture. Blend again until glossy, thick and evenly combined, with no streaks remaining.
In the blendercombine →
blend 30 sec
Chill to set
chillSpoon the mousse into 4 small glasses or ramekins. Cover and refrigerate for at least 2 hours, until set and cold.
2 hr min
Serve
serveTop each mousse with fresh raspberries and serve chilled.
At the tablefinish →
serve cold
Cook's noteUse good-quality dark chocolate labelled dairy-free. For a firmer set, chill overnight.
Want it lighter?
about 70 kcal less a serve, all swaps taken
This mousse is already fairly light thanks to the tofu base, so the fat and sugar to trim live in the chocolate and maple syrup. These tweaks lower calories a little without stopping the mousse from setting — chocolate is what gives it structure, so don't cut it too far.
200 g Dark chocolate → 150 g Dark chocolate (use 80-85% cocoa)
Cutting 50g and going higher-cocoa reduces sugar and fat. The set will be slightly softer and less fudgy, and the mousse noticeably more bitter — lean on the maple and vanilla to balance.
60 ml Maple syrup → 40 ml Maple syrup plus 1 tbsp extra cocoa if needed
Dropping 20ml cuts sugar directly. The mousse will be less sweet and a touch more grown-up/bitter, so taste before setting and adjust.
100 g Fresh raspberries (to serve) → 150 g Fresh raspberries (to serve)
More fruit adds almost no calories, boosts freshness and fibre, and its natural sweetness helps offset the reduced maple syrup. Not really a trade-off — just a slightly tarter, fruitier finish.
Estimated per serve
440 kcal · 14 g protein · 40 g carbs · 25 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeBrigadeiro Saudável (Date and Cocoa Truffles)
Brazilian · Dessert
American · Dessert
American · Dessert
Vanilla Panna Cotta with Roasted Rhubarb
Italian · Dessert