Tofu in chocolate mousse? Stay with us. When we recently caught up with PlantYou founder and bestselling cookbook author Carleigh Bodrug, she told us about a dessert that’s become a household staple. Her husband makes this chocolate mousse every few days, or asks her to make another batch. Clearly, it’s earned its place in the rotation.

Silken tofu is the secret to its creamy texture, blended with melted chocolate, maple syrup, and vanilla for a rich dessert that happens to deliver plant-based protein. From Bodrug’s cookbook Quickies, it takes just 10 minutes to prep, with no baking required. A chocolate fix with a clever little twist.

Serves 4 | 10 minutes

INGREDIENTS

1½ cups vegan semisweet chocolate chips
10.6 ounces (about one 300 g block) silken or soft tofu
1 teaspoon espresso powder or instant coffee (optional)
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
Pinch of salt

DIRECTIONS

+ Melt the chocolate: Place the vegan chocolate chips in a microwave-safe bowl and microwave in 10-second increments, stirring in between, until fully melted. Alternatively, use a double boiler.
+ Combine the tofu, chocolate, espresso powder, maple syrup, vanilla, and salt in a blender. Blend until completely smooth.
+ Transfer to ramekins or a sealed container of choice. You can enjoy immediately, or chill to thicken in the fridge for 2 hours or overnight.

STORAGE

Store in a sealed container in the fridge for up to 4 days.

BOOST

Add fresh raspberries and cacao nibs to serve.

NOTE

To create your own double boiler, fill a small pot with 1 cup of water; place a heatproof bowl on top, and put the vegan chocolate chips in the bowl. Make sure the bottom of the bowl isn’t touching the water. Bring the water to boil, stirring the chips until melted. The bowl will be hot, so be sure to use oven mitts when handling.