Dessert
Silken tofu chocolate mousse
No cream, no eggs and no gelatin — the only dessert here that works for someone avoiding dairy, and it sets on the chocolate alone.
5gnet carbs
15gfat
6gprotein
180kcal
Per serving130 minServes 4
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Ingredients
For the whole dish · serves 4
- Silken tofu11 oz
- Dark chocolate, 85%3½ oz
- Cocoa powder½ oz
- Powdered erythritol1¼ oz
- Vanilla extracta teaspoon for the batch
- Sea salta small pinch
Method
6 steps · 130 minutes
- Drain the tofu and blot it dry. Excess water is the only thing that stops this setting.
- Blend the tofu completely smooth on its own first, a full minute, before anything else goes in. Any graininess left here stays in the finished mousse.
- Melt the chocolate and let it cool until it is barely warm. Poured in hot it seizes against the cold tofu into little flecks.
- Blend again with the cocoa, erythritol, vanilla and salt until it is glossy.
- Taste it now. Tofu is bland rather than sweet, and it usually wants more salt than it does sweetener.
- Two hours in the fridge in individual pots. It sets firmer than a cream mousse and does not collapse.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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