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Velvety Dairy Free Chocolate Mousse

Here's an equation that you probably didn't learn at school: Tofu + chocolate = the most indulgent, velvety, healthy and low fat (but don't tell people that) chocolate mousse you've ever had! Most people would cringe at the thought of using tofu in a dessert but make all the naysayers eat their words (or better yet, some tofu chocolate mousse) with this easy dairy-free recipe.

Note: no dairy eaters were harmed in the making of this dessert. They all gobbled it up none the wiser.


300g Kingland Silken Tofu

80g chocolate (we used 70% dark chocolate)

1/4 cup sugar

1 tbsp cocoa powder

Optional : Frangelico or other liqueurs


Melt the chocolate in a bain marie and add the sugar and cocoa powder. Mix well and make sure the sugar has melted into the chocolate - there might be some lumps but the blender will process out all the lumps.

In the blender, blend the tofu with the chocolate mixture to form a smooth pudding. For a guilty adult pleasure, add 2 splashes of liqueur and pulse until mixed in (or leave out for the kiddies!)

Chill in the fridge for 4 hours before serving. This helps with eliminating the bean-y tofu taste in the mousse.

Some variations we can't wait to try out are with milo, peanut butter and chocolate and dulche de leche (contains dairy).

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