This chocolate kahlua mousse is so chocolatey and light, no one will guess the secret ingredient is silken tofu.
Okay, I know some of you may be unsure about tofu being in a dessert. I was too. But let me tell you I am 100% on board with silken tofu desserts after licking the last bits of this chocolate mousse from my retro ice cream dish.
True story: I gave Bry a dish of this mousse without telling him what’s in it except for chocolate and kahlua. He quickly scarfed it down and was shocked when I told him not only is it low in calories, but that it’s made with tofu. Now that’s success.
In addition to making this mousse creamy yet light at the same time, the silken tofu provides a nice protein boost with far less calories than traditional mousse made from heavy cream and eggs.
I decided to go with bittersweet chocolate chips, but I think it would be even tastier with rich, dark chocolate chips or squares. The key is to use a good quality chocolate otherwise the mousse will have a grainy texture to it.
When I first made it, I didn’t use vanilla extract. And while I loved the bittersweet chocolate flavor with the hint of coffee from the kahlua, it needed a touch of sweetness. I recently was putting together a list of healthy recipe substitutions for one of the weight loss classes I teach, and came across a tip to substitute 1/2 tsp of vanilla extract for 2 tablespoons of sugar. I decided to try this tip out here by adding 1 tsp of vanilla extract, and it worked beautifully! Now I love a rich, chocolate flavor, but if you do want a little more sweetness, feel free to add a touch of maple syrup or honey.
Now let’s talk about the best ingredient: kahlua. Please do not leave this out. But, I won’t be upset if you substitute in another liquor, such as grand mariner or amaretto for a change in flavor.
For presentation, I sprinkled a few extra chocolate chips on top, but these would also be beautiful with chocolate-covered espresso beans and some light whipped topping.
So here’s a toast to hopping on the tofu-desserts train!
Chocolate Kahlua Tofu Mousse
- 1 package silken tofu
- 3/4 cup bittersweet or dark chocolate chips
- 2 tablespoons kahlua
- 1 tsp vanilla extract
- Pinch salt
- Melt chocolate chips in microwave (about 45 seconds-1 minute depending on the microwave). Stir to form a smooth consistency. Set aside.
- Place silken tofu in blender along with kahlua, pinch of salt and vanilla extract. Using rubber spatula, add melted chocolate to blender. Blend on high until well combined. Taste and adjust, adding any extra chocolate or kahlua as desired.
- Divide evenly into 6 small bowls and let set in fridge for at least 1 hour.
- Optional to serve with shaved chocolate, additional chocolate chips, or espresso beans on top. Enjoy!