Low Fat Dark Chocolate Mousse

“I based this on a recipe by Ellie Krieger. If you don't tell anyone they'll never know it has tofu in it.”
1hr 15mins

Ingredients Nutrition

  • 1 (16 ounce) package silken tofu, drained
  • 6 ounces high quality bittersweet chocolate, finely chopped
  • 14 cup unsweetened cocoa powder (preferably Dutch-processed)
  • 12 cup water
  • 1 tablespoon brandy (optional)
  • 1 tablespoon espresso or 1 tablespoon strong coffee
  • 12 cup sugar
  • 14 cup heavy cream
  • 12 teaspoon sugar
  • 1 14 teaspoons chocolate shavings


  1. In a food processor or blender puree the tofu until it is smooth.
  2. Put the chopped chocolate, cocoa powder, water and brandy in the top of a double boiler or a heat-proof bowl. Place over a pot containing 1-inch of barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
  3. Add the chocolate mixture to the tofu and puree until well blended. Spoon the mousse into individual serving dishes or one large serving dish. Cover and refrigerate for at least 1 hour.
  4. Whip the cream with an electric mixer. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

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