This 2-Ingredient Chocolate Mousse is one of those recipes that feels almost too simple to be true, yet the result is so creamy, smooth, and chocolatey. I love keeping this one on hand for a quick dessert when I want something nourishing but still a little special. It’s perfect for hosting, and even my lovely mother-in-law, who is not a fan of tofu, loves this one.
Silken tofu blends beautifully with melted chocolate, creating a mousse that’s high in protein, satisfying, and made entirely from pantry staples. It’s also naturally egg-free, dairy-free, and gluten-free, and you can easily make it your own with toppings like crushed pistachios, raspberries, or a spoonful of yogurt. It’s easy to make sugar-free by using sugar-free chocolate.
If you love desserts that taste amazing without needing a long ingredient list, this one will become a regular. I highly recommend serving it with some fresh strawberries or raspberries and a few crushed nuts. It pairs beautifully, and the textures offer a lovely contrast.
Why I love this recipe (as a nutritionist)
- Protein-rich for a dessert: each serving provides about 12 g of protein, thanks to the silken tofu
- Naturally dairy-free: perfect for anyone avoiding dairy or looking for a lighter option
- Magnesium and polyphenol-rich: thanks to the dark chocolate, choose 70 percent or above
- Minimal ingredients: only two core ingredients, making it accessible
- Ready in minutes: blending brings everything together quickly, then it sets in the fridge for a gorgeous creamy texture. Perfect to prep ahead when hosting!
Ingredient notes
- Silken tofu: creates the creamy base while adding protein and a smooth texture
- 70 percent dark chocolate: rich, flavorful, and typically dairy-free; you can also use dairy-free milk chocolate if preferred
- Optional sweetener: you can add a touch of maple syrup for extra sweetness
- Toppings: pistachios, strawberries, raspberries, coconut flakes, shaved chocolate, or cacao nibsall add beautiful contrast and texture
- Flavor additions: a pinch of sea salt, vanilla, or espresso powder enhances the chocolate even more
How to make this recipe (summary)
Start by letting the tofu sit at room temperature for about one hour so it blends smoothly and doesn’t make the chocolate seize. Melt the chocolate in 30-second intervals until smooth and glossy.
Blend the tofu and melted chocolate until completely smooth and creamy.
The texture should look like a silky mousse.
Chill the mixture in small jars or glasses and refrigerate overnight so it firms into a perfect mousse.
Serve with your favorite toppings such as fresh berries or chopped nuts. View recipe card below for detailed instructions.
Variations and tips
- Add sweetness: if your chocolate is very dark, mix in 1 to 2 teaspoons of maple syrup
- Get creative with toppings: coconut flakes, granola, fruits, or crushed nuts add great texture
- Make it kid-friendly: use dairy-free milk chocolate for a sweeter version
- Each glass in the photo contains two servings. This recipe is quite rich, and we find a small serving served with berries ideal. Of course, adjust to your personal preferences. You can pour the mousse into any size container; it won’t affect the recipe. We often just pour it into a larger glass container and scoop out a little every day for a delicious treat.
- If you like this recipe, you’ll also love our Crispy Apple Chocolate Bark, or No-Bake Silken Chocolate Tart.
Why you’ll love this 2-ingredient chocolate mousse TL;DR
- Super creamy
- Protein boost
- Dairy-free
- Minimal steps
- Chocolatey
FAQ
- Is this chocolate mousse gluten-free? Yes, it’s naturally gluten-free.
- Can I use firm tofu? No, it won’t blend as smoothly. Stick with silken tofu for the best texture.
- How long does it keep? Store it in the fridge for up to 5 days in sealed jars.
- Can I use a food processor instead of a blender? A high-speed blender works best for the smoothest result, but a processor can work in a pinch, process until really smooth.
2-ingredient Chocolate Mousse (Protein-Rich)
Equipment
Ingredients
- 10.5 oz (300 g) silken tofu
- 5 oz (135 g) 70% dark chocolate
Topping ideas (optional)
- crushed pistachios
- berries
Instructions
- Remove the silken tofu from the fridge 1 hour before preparing. It is important for the tofu to be at room temperature. If it is too cold, the chocolate can start to solidify in the blender, and you will lose the smooth texture.
- In a heat safe bowl, melt the chocolate in the microwave in 30 second intervals, stirring between each round, until fully melted.
- Add the tofu and melted chocolate to a blender and blend until completely smooth. I usually process for about 2 minutes, giving the blender short breaks if needed.Pour the mixture into jars and refrigerate overnight to set.
- Top with your favourite toppings, and enjoy!
Straight from your kitchens.
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Just tried it – turned out well, only it’s so thick it would never fall off the spoon. We’re using this batch as icing on sweet potato brownies. Could it be that I melted chocolate chips for this? The tofu is Silken.
Hi Kim, so happy you’re loving it! It is quite a thick one, but I guess consistency could vary depending on chocolate brands, if you want it thinner, you could try adding less chocolate 💕 Love the idea of using it as a healthy icing!
This looks delicious!! Do you happen to know if this is safe for someone like myself who has endometriosis and Adenomyosis? There seems to be conflicting data on whether or not soy products (such as tofu) are safe to eat for persons with endometriosis. I’d really love to try out this recipe. Thanks!!
Hi Michelle! Unless you have a soy allergy or it’s been specifically recommended for a reason by your healthcare provider, there’s no issue consuming soy with endo or adeno. I have endometriosis myself, so it’s a space I monitor closely. In fact, there are even studies showing that women who consumed soy since childhood had lower rates of endometriosis. It’s also been shown to help reduce menopause symptoms!
I totally understand your question though! The misinformation around soy and female hormones comes from a study done in mice (we don’t synthesise soy the same way mice do), and that study has been debunked for over a decade. We now have many human studies showing soy’s beneficial impacts!
If you’re looking to learn more, Dr. Dawn Mussallem speaks about this a lot (she personally had cancer and works with women with breast cancer), and Dr. Nitu Bajekal, a UK-based gynaecologist with a big focus on lifestyle medicine, is also a wonderful resource. Highly recommend them both, they’ve done lots of podcasts on the topic. 💚
Hope this helps, don’t hesitate if you have any other questions x
Sarah, I began to reply to your comment, using my iPhone, but then the screen just went blank and I wasn’t able to finish. Anyway, I hope what I wrote initially went through. Thank you again!! I will definitely check out the resources you provided. I can’t wait to try out this recipe!! And I’m so excited to learn that I can incorporate tofu back into my diet again. I really appreciate your speedy, thorough reply. Thanks for all of the information you provided… It was so helpful!! Kind Regards, Michelle
Hey lovely! Sorry I can’t see what you were initially writing 🥲 I’m so glad it’s helpful, and I just wanted to say, I’m sending you so much love. I know it’s really not an easy journey, but you’re not alone in it, and if you have any questions, please don’t hesitate, I’ve got you 💚
Hi. I can’t seem to find silky tofu (I live in Finland). Do you think it will achieve the same goal to use regular tofu and blend it (maybe add a bit of water?)?
Hey Tania, could you please tell me what you mean by regular tofu? Is it still soft and kept in water or is it sous vide? This varies depending on the country!
It keeps its shape, a bit spongy and kept in water, yes. If I smash it with a fork it gets all crumbly. But i can try to blend it and see how it turns out. I thought you might have tried it 🙂
Anyway, it looks delicious!
I think it’s definitely worth a trial, like with the silken tofu I would make sure it’s not straight out of the fridge, so the chocolate does not harden too quickly. Maybe a bit of coconut milk to thin it? That would go well with the flavors! Let me know if you try it 🙂
Thank you Sarah for this recipe, I absolutely loved it!
I’m so happy to hear that! Thank you so much for sharing lovely 🥰
This is a great recipe! So easy to make and so delicious. Love this.
Hey Karen, so happy you loved it 💚 thank you for the lovely feedback 🙂