Healthy Chocolate Mousse
This Healthy Chocolate Mousse recipe is secretly good for you! No eggs, no butter, and no added sugar, yet it’s got ALL the taste.
Chocolate Mousse is a typical unhealthy dessert with heavy cream, sugar, egg yolks, and sometimes even butter… but not this one, this recipe is actually healthy!
This is thick, rich, smooth, creamy, sweet, chocolatey, flavorful, decadent. And it’s rich. Oh wait, did I already say that? Well, I’ll just keep saying it because it’s twice as rich as anyone would ever guess or possibly imagine.
Healthy Chocolate Mousse
- 14oz package Firm Organic Tofu
- ¾ cup Unsweetened Vanilla Soy Milk
- ½ cup Stevia in the Raw (or ½ tsp Stevia Extract)
- ⅛ tsp Salt
- 4.5 oz 70% Cacao Chocolate (melted**)
- Drain the package of tofu and place the block onto a few paper towels, press lightly to drain out ALL the excess liquid.
- Dump the tofu, soymilk, stevia and salt into a blender or food processor. Puree until smooth.
- While the blender/processor is running, pour in the melted chocolate. Puree until mixture is even and smooth (scrape down the sides of the blender/processor bowl if necessary).
- Scoop pudding into serving bowls, cover with plastic wrap touching the surface and refrigerate overnight. Serve the next day with some grated chocolate on top!
Just to prove to you how much better my Healthy Homemade Chocolate Mousse is, I thought I’d include a nutrition label comparison for ya. Here is the nutrition label for Martha Stewart’s recipe.
I didn’t realize how different two recipes of the same dish could be. My recipe is actually moderate in calories, fat and carbs while Martha’s recipe is the complete opposite of a nutritionally balanced dessert… 450 calories, 38g of fat and 25g of saturated fat?! That’s just insane. I think we can all agree that my recipe is better, nutrition-wise and taste-wise, yes? Yes!
For a sugar-free version, simply use sugar-free dark chocolate instead of the regular dark chocolate! My favorite brands are Lily’s and Coco Polo.
Oh, this Healthy Chocolate Mousse can totally work as a frosting too, that’s how sweet, thick and creamy it is. Once it chills overnight and firms up you can frost or pipe some onto cakes and cupcakes. Or you can just ladle some into your face… you know, the typical serving ideas 😉
With love and good eats,
Hi, Jessica! I guess there is no substitution for tofu here? I don’t really like the taste of it…
P.S. Do you have instagram profile? i’d be happy to follow your news))
Oh trust me, I hate tofu too. You don’t taste it at all in this mousse! Different brands of tofu might have different tastes, one might be really bland, one might be really “tofu-y,” etc… so you could increase the amount of chocolate or stevia just to be sure that you don’t taste the tofu. You could also try using almond milk, coconut milk or regular milk if you don’t like soy milk. You could also add 1 tsp of vanilla paste
I hate the flavor of tofu and soy milk so it’s surprising that I loved this mousse, hopefully you get to try it out 🙂
Food for thought if you’re interested:
I love your pictures of this mousse – so beautiful! I’m still amazed by how delicious tofu can be – you can’t even taste it! Healthy chocolatey deliciousness!
Oh my gosh, that texture looks INCREDIBLE!!
Hi Jessica! 🙂
OMG OMG OMG!!!! Thank you for posting this recipe!!!!!! You’re a lifesaver! (Well, tofu lifesaver.. I had some leftover tofu in the fridge for quite sometime)
I made this yesterday and it turned out FABULOUS AWESOME AMAZING WONDERFUL!!!!!!
My sister ate half of it!!!!
Thank you for this recipe!! Appreciate it so much!! 🙂
YAY so glad this recipe came just in time for your leftover tofu 😉 And I’m even MORE glad that you and your sister liked the recipe!! 😀
Pingback: +60 Comfort Food Healthy Makeovers | honey & figs
Healthy chocolate mousse?! Mind is blown. This looks incredible and a NEED to try immediately. Thanks for the rad recipe!
I was just wondering if I can substitute the Stevia for anything? I only have the liquid drops!
I haven’t tried replacing the stevia in the raw yet but you can try using 1/2 tsp of liquid stevia extract instead 🙂 Give it a taste after blending and add any more if you feel like it needs it.
Hope you like the recipe!
Very nice post. I simply stumbled upon your blog and wanted to say that I have really loved surfing around your weblog posts. After all I’ll be subscribing on your feed and I’m hoping you write once more soon!
I tried this, It turned out greta. Just the right texture! Just i could taste tofu 🙁
Thanks anyway. Next try Black Bean Brownie! 😀 Excited
Yay I’m glad you made the recipe! I’m not sure why you could taste the tofu… I’m really sensitive to the taste of tofu (aka, I HATE IT! haha) but didn’t have any problem with this.
If you make this again, I would recommend rinsing the tofu and then pressing the liquid out. Or, you could always add more chocolate 😉
I hope you like the brownies!!
This looks amazing I really want to try it out!! *-*
Can I substitute the chocolate with raw cacao? 🙂 if yes, how much would you recommend? 🙂
Ps: keep your great work and amazing page up :*
I don’t have much experience with raw cacao… do you mean cacao powder or a cacao chocolate bar? Cacao powder won’t work here, but a cacao bar would! You need the chocolate to firm up in the fridge 🙂
Any suggestions to replace the Stevia? We are allergic to it. Want to try this recipe as it sounds incredible!
I haven’t tried this recipe using an alternative but you can try using raw honey or pure maple syrup! I would say ~1/2 cup, or to taste 🙂
Hope you like the recipe!
I tried 1/2 cup sugar instead of stevia and it turned out great!
YAY! I’m glad the ingredient sub worked and I’m glad you liked the mousse! Thanks for making 😀
Umm…in love. For those who are part of the anti-tofu movement, yes different brands are more or less tofutastic in taste. I made this once with a store brand organic tofu, and it did have a little bit of an “off” taste. The second time I tried a different brand and nothing off this time. Also different chocolates may cover the taste differently too. Anway, LOVE this recipe. Sure, I love the buttery, fatty, delicious kind, but I’m trying to grow up here and eat healthier! Thanks for a great website. Getting ready to try more!
I agree, certain tofu brands are super strong in flavor while some are incredibly mild and flavorless. I’m glad the second trial of this recipe worked out better for you!
Thank you so much for commenting, have a great week filled with tasty (and healthy) desserts! 😀
Do you have any recommendations for tofu brands that would be super bland? My sister and I tried the recipe, and we really like it but the tofu taste was pretty strong in our particular batch.
Thank you so much for all the great recipes! This is the first one I’ve tried but I’m looking forward to making many more! <3
Hi Lucy! Sorry, I don’t have a particularly favorite brand of tofu (not a huge fan of the flavor either). Did you make sure to press all the liquid out of the tofu? That’s usually where all that “tofu flavor” is. If the smell is really strong when you first open the package, try rinsing the tofu then pressing it 🙂
I made this a few days ago and it’s amazing!! However, I didn’t use any Stevia because I am very sensitive to the taste of it so I used erythritol. I also added a few drops each of almond extract and strong coffee to boost the chocolate flavor. I shared it with a couple of colleagues and they loved it as well. Once again your recipe did not disappoint Jessica, thank you!
That makes me so happy!! So glad erythritol worked in place of the stevia, I’ve never tried that. You just made my day Lisa 🙂
What are the brands of tofu that you’ve tried that are bland?
FYI for a substitute of cacao bar, I’ve used melted coconut oil mixed with cocoa powder to desired consistency and it’s hardened in the fridge/freezer. 😍