Friday, 20 March 2020

Chocolate Mousse - With A Twist

When I was a teenager, I used to make chocolate mousse the old-fashioned way with beaten egg whites, egg yolks and whipped cream.  So so rich and heavy.  My go-to chocolate dessert these days is Nigella's choc pots, made in minutes.  But I once made a version with avocado, for friends who were being vegans for five minutes.  It was delicious actually!  And this one is similarly surprising and delicious.  

Last year I did my annual cooking class pilgrimage with Princess Pia, a ring-in for Ms. M who had to fly back home due to a family emergency, and thus sadly missed out on the class.  We drove down to the Northern Rivers area, just over the Queensland border, where we attended one of the wonderful classes held by Belinda Jeffery.  Belinda is a cook, writer, and ex-tv presenter, amongst her many talents.  Her classes are always fun and educational.  We made this surprising recipe in class, and we all loved it.  I've made some tiny changes to her recipe, by adding some spice, and a toffee nut topping rather than the praline she suggests.          

Serves 8:


600g. silken tofu

320g. dark chocolate - 70% Lindt is a good choice, or your fave

2-3 tbs maple syrup or honey

1 tsp vanilla extract or paste

a big pinch of cinnamon (optional)

Nut topping:

125g. slivered and/or flaked almonds

25g. butter

1 tbs golden syrup

a pinch of sea salt

a big dash of ground cinnamon - 1/8 tsp perhaps


Drain the tofu in a large sieve over a bowl

Melt the chocolate - either in the microwave (easy-peasy) or in a bowl over simmering water on the cooktop, and let it cool slightly

The tofu, maple syrup, and vanilla (and optional cinnamon) go into a food processor; add the chocolate and whiz till smooth (will only take seconds)

Spoon into 8 ramekins or a large bowl if you wish, and refrigerate till cold (mine went thick instantly)

Put all the topping ingredients into a small saucepan over a medium-low heat

Stir for five minutes, and watch carefully - it is so easy to burn this

When cooled down, put some topping onto each of the ramekins

Pour on a dash of cream when serving, if you fancy


Make sure you buy silken tofu, not the firm stuff

Belinda suggests using a stick blender in a tall jug for the mixing part if you don't have a food processor

Her recipe calls for an almond praline on top, but I used the topping from Chelsea Winter's coffee cake that I made and blogged recently

ingredients gathered

ready for whizzing

looking splendidly rich and chocolatey

ready for the fridge

stir and stir and stir - for 5 minutes

add the cinnamon and you get this glorious golden colour 

nutty topping

I'm digging in:-)

artwork © Sherry's Pickings


  1. Sounds pretty darned yummy to me. The topping alone could be used a million ways!

    1. yes jeanie
      that topping goes well with lots of things.

  2. I like to use silky tofu to make desserts too. This looks so good with that nutty topping.

  3. This looks amazing Sherry. Another way to use our home grown honey and I always mean to use more tofu in things. Will be giving this ago when we have friends on board to share it with.Thanks for sharing.

    1. thanks pauline. it was a surprisingly delish dessert.

  4. Making mousse like this isn't something I have ever tried.

  5. I love chocolate mousse and have made the avocado version. Not so sure about one with tofu but I know my brother in Hawaii would love your recipe :)

  6. I loved that classic mousse with raw eggs that's just not ok any more. I tried the tofu version a couple of times a few years ago, but yours may be a better recipe than the one I had.

    Be well! ... mae at

    1. we are lucky here in Oz; we don't have to worry about raw eggs, unless old or ill or pregnant and probably not even then...

  7. Tofu is so versatile! I don't use it much anymore. Back when my husband was a vegetarian, so I used it for soups and stir fries, and for desserts like this. So I know this is really good!!!

  8. Looks delicious Sherry, I love chocolate mousse and like to use avocado - not sure about the tofu though.

  9. Tofu is my food nemesis but maybe this chocolate mousse will turn me!

  10. What an interesting topping for chocolate mousse!

  11. I have heard of silken tofu in mousse - I really ought to try it! I’m a big fan if Alice B. Toklas’ chocolate mousse - just chocolate and eggs. No cream. My tummy is much happier!

    PS - sorry about the commenting issues. What a pain - no matter which platform I use something goes awry! Two of your comments made it through, and I am grateful you kept trying! Did they just disappear?

    1. oh yes i love alice b. toklas's version too. but sadly one day when i was making it, my blender blew up! 5 minutes of blending was too much for the motor. i've never had probs before with commenting on your blog. just this once! yes they just disappeared. keep well.

    2. I can’t believe your blender blew up! Wow.

      The good news is that I found all your comments, as well as everyone else has that disappeared. For some reason about 20 comments went into trash directly. At least I know to look there now, and can take them out. So if you make a comment, trust that it’s going to show up eventually! All I can do sometimes is sit back and let my eyes roll.

    3. that's great that you found all the comments! yes the various blog platforms really don't like each other at all.

  12. I've heard that silken tofu makes a great mousse, but I've never actually tried it myself. To be honest, this is the first time I've seen a recipe other than just hearing about it. Now I'm intrigued! I always love learning new techniques and recipes in the kitchen.

    1. it was a real surprise david. i had no idea it would turn out so well. Just like choc mousse made with avocado - a great and tasty surprise. thanks for dropping by.


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