2 Ingredient Chocolate Mousse is an easy, no-cook chocolate dessert. It’s healthier than traditional mousse thanks to a secret ingredient: silken tofu. But you’d never know the difference. All you taste is rich chocolate mousse!
You only need two ingredients for this chocolate mousse, and it’s healthier than regular chocolate mousse. It doesn’t contain egg yolks, heavy cream, or the other fattening ingredients usually found in a chocolate mousse recipe, but you’d never guess! It’s so rich and chocolatey that no one will even know it’s a healthy version.
I’ve made this chocolate mousse many times, and it’s great year-round, but especially during the summer because it doesn’t require any cooking. You blend the two ingredients and chill the mixture in the refrigerator.
Ingredients
- Silken tofu – this is soft tofu that blends well.
- Melted chocolate – Semisweet, milk chocolate, or dark chocolate chips will work in this recipe. I prefer semisweet, but if you want a sweeter mousse, try milk chocolate. For a less sweet version, use dark chocolate.
Chocolate Mousse made with Silken Tofu
The secret to this incredibly easy mousse is silken tofu. Silken tofu has a delicate, soft texture. When blended, it becomes a creamy base for dressings, sauces, puddings, and mousse. You do need to make sure you choose silken tofu. Other styles of tofu (i.e. firm, soft) will not be soft enough.
The second ingredient is chocolate and you can use whatever type of chocolate you prefer. I like using semisweet chocolate chips because I favor dark chocolate, but I have also used milk chocolate, and it works well, too.
I love how easy this dessert is to make and it’s so delicious!
How to Make 2 Ingredient Chocolate Mousse
Place the melted chocolate in a blender (I melt my chocolate chips in the microwave or you can use a double boiler on the stove).
Add the tofu to the blender, secure the lid, and blend until the mixture is smooth, thick, and well combined.
Spoon the chocolate mixture into small serving bowls. Rap the bowls lightly on the counter to settle the mousse. This will ensure there aren’t air pockets.
Cover the bowls and chill the mousse for several hours or until it’s set.
You can enjoy the chocolate mousse as is or top it with whipped cream (either regular or dairy-free whipped cream). Adding some fresh berries as garnish is nice, too.
More Easy Dessert Recipes
- 2 Ingredient Mango Coconut Pudding (Diary Free)
- Microwave Custard Pudding
- Three Ingredient Flourless Chocolate Cake
- 2 Ingredient Chocolate Avocado Pudding
Chocolate Mousse
Ingredients
- 8 oz silken tofu
- 8 oz semisweet or milk chocolate chips
Instructions
- Microwave chocolate at 30 second intervals and stir until all chocolate is melted and smooth. Mine needed just one minute. Scoop into food processor along with tofu and blend on high speed until thick mousse forms. Make sure all the tofu is blended into the chocolate. Scoop into ramekins and rap bottoms of ramekins on hard surface to settle the mousse. Refrigerate for several hours to set.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I made this today for my Grandma, who is a big lover of all things chocolate. I used the silken tofu and the chocolate chips like you said. Instead of 8 oz of tofu, I used 12. I did the same for the chocolate since it’s equal quantities in the original recipe. Blending it was a bit hard on the blender, but when it was mixed, it had a nice texture. The chocolate was really rich and overpowering though. I’m thinking maybe less chocolate next time. It was also a bit dense, but I think that was just from the way I made it. I’m definitely going to try this again. I love how it’s tofu! That makes it nice and healthy 🙂
Hmm, yeah you can try a little less chocolate next time. I think it’s easier to blend in a food processor if you have one. Glad you like it though!
Made it – and i used silken tofu, “lite” firm. Tastes just like the chocolate chips used & great texture right out of the food processor. No need to first refrigerate to set.
I wonder if it would taste good, to add a TBL of light rum?
Mmm, that sounds good. I tried once with soft tofu, and yeah the texture if perfect right after it’s done. I like silken for presentation because you can smooth it out since it starts out slightly runnier.
2 ingredients, this is my kind of recipe. Do grocery stores have silken tofu ? Or I have to go to a specialty store?
I get mine at Asian grocery stores but I think a lot of American ones carry it too.
excellent – i will make this, this weekend for a buffet style meal for a group of friends. low calorie (or, lower calorie) desserts are always welcome! thx
Yes, definitely try it out. I love this recipe.