I just read of a great version of the infamous tofu mousse in the latest Vegetarian Times. Unfortunately their website doesn’t seem to list the recipe (doh!), and their search engine is rather lame. However it was a pretty easy recipe to remember. I haven’t made it up yet- but plan on indulging myself with some soon!
The saltiness of the peanut butter plays oh so well with the chocolate (ahh, but you knew that)! I used crunchy peanut butter, whose chunks and bits mainly got crunched down even more in the blender, resulting in the slightest bit of texture in the mousse. For the chocolate covered pretzles I used Pocky Sticks, cut up into nibs. The crunchiess of the Pocky Sticks seemed to make me want to eat this mousse quicker than the smoother varieties! I sprinkled on the Pocky bits right before serving. I don’t know how well their crunch would hold up if actually stirred into the mousse and refrigerated for several days.
This recipe was one of the winners from a Vegetarian Times reader contest.
Chubby Hubby Goodness
In a double boiler or in the microwave melt one cup of chocolate chips. Let the mixture cool slightly (while preparing your other ingredients).
In a blender combine
- one 12oz package of silken tofu
- one cup of peanut butter
- 1/2 cup of maple syrup*
*If you don’t have maple syrup, substitute 3 Tbs chocolate syrup or 2 Tbs agave nectar as the liquid sweetner.
Add the melted chocolate and blend until combined.
If needed, add several tablespoons of soy milk or water to help the thick liquid process better.Spoon into 12 dessert cups (or a cookie crumb crust for a pie) and top with chocolate covered pretzles for crunch!
Enjoy
15 Comments
Wow! That sounds so good! We’ve just started taking a liking to tofu… I will have to try this sometime!
hallo! i seem to have missed why this is infamous. enlighten me?
ps–i make mine with 1 bar of scharffen berger semi-sweet for baking and a type of silken tofu that comes in a tube (2 tubes). it’s unnecessary to add any other sweeteners. because the scharffen berger uses refined sugar, it may or may not be vegan, depending on your POV.
- The straight up tofu mousse recipe is a huge cornerstone to vegan desserts. It’s received interest in the non-vegan community through Alton Brown’s Good Eats and through our very own blogs…Nic at Baking Sheet comes to mind. I’ve pushed it on unsuspecting non-tofu eating coworkers with fabulous results!
–McAuliflower
hahahaha I so need to make this for my boyfriend. of course I won’t tell him it’s tofu until it’s gone. hahahhah!!!
- That’s what I did
–McAuliflower
She didn’t need to tell me. I have no tofu aversions. I have lived here in Eugene too long. 
Just made some for dinner – they look & taste fantastic!
[...] This mousse is a dream when made into ice cream [...]
I finally tried this and wow! it’s SO easy and so delicious… I ate mine with banana slices. YUM. I’m going to go have more right now…
- Matching it with banana is such a good idea! Will have to try that next.
–McAuliflower
i made this 100% vegan and my roommate who is a big meat eater said if they could make fake meat tast this good he would be vegan 100% AMAZING very good very easy to make
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Hi chef john, I made this recipe for my failmy and mine did not turn out like that. I was making it for 10 people so i had to convert the recipe and my mousse tasted like dark chocolate that is it. It was even hard as dark chocolate when i took it out of the fridge. Is it because i put too much? and why did my mousse get so hard? Thankyou!
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