Creamy Chocolate and Tofu Mousse

Ingredients

• 300 g silken tofu (It can also be substituted with paneer.)
• 20 g unsweetened cocoa powder
• 15 g honey or maple syrup (Use one of the two, to taste.)
• 1 tsp vanilla extract
• 50 ml milk (Adjust the amount to achieve the desired consistency.)
• 20 g Nutella or melted chocolate (You can use Nutella or chocolate that has been melted beforehand.)
• salt (A pinch.)

Steps

1. 1

   Add the silken tofu, cocoa powder, honey or maple syrup, vanilla extract, milk, Nutella or melted chocolate, and a pinch of salt to a blender or food processor.

2. 2

   Blend on high speed until completely smooth, homogeneous, and creamy, with no lumps. If it is too thick, add a little more milk; if it is too thin, do not add more liquid and let it thicken during chilling.

3. 3

   Pour the mousse into a container with a lid or divide it among individual bowls.

4. 4

   Cover the container with plastic wrap or its lid and refrigerate overnight. If possible, leave it for 24 hours so it can thicken and fully set.

5. 5

   Once firm and chilled, add your preferred toppings and serve.

Notes

The nutritional values published for this version are approximately 348 kcal, 25 g of protein, 11 g of fat, and 28 g of carbohydrates; they may vary depending on the brands and ingredients used. The original recipe indicated approximately 35 g of protein. Keep the mousse refrigerated and preferably consume it within a few days.

Nutrition per serving

• dessert
• no-bake
• high-protein
• vegetarian
• quick preparation
• refrigerated
• chocolate
• gluten-free