Chocolate Mousse with Tofu

The Cancer Project
  • Yield: 10 servings

Cornell researchers have found that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea.


1cup semi-sweet chocolate chips
1cup non-dairy milk, such as soymilk or rice milk
2 (12.3-ounces) packages low-fat silken tofu
1teaspoon vanilla extract
1 graham cracker pie crust (optional)
10 strawberries, sliced
10 mint sprigs for garnish (optional)


  1. Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes.
  2. Place tofu, vanilla, chocolate mixture in a food processor or blender and process until smooth. Transfer into a graham cracker pie crust, if using, or small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using.
  3. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.

Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.

Recipe courtesy of The Cancer Project


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