Silken Tofu Chocolate Pudding

A bowl of chocolate tofu mousse on a blue napkin sprinkled with cocoa powder.

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Silken Tofu Chocolate Pudding

Make Silken Tofu Chocolate Pudding or Mousse with just two ingredients in just minutes! It turns out silky with the rich and fudgy flavors of dark chocolate. It's made in the blender to so it takes just minutes to whip up and you can enjoy it right away or refrigerate it to thicken!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings servings

Calories 189kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

3.5 ounce 70% dark chocolate
10.5 ounce silken tofu
1 Pinch sea salt

Optional

1 teaspoon honey for more sweetness
1 teaspoon cacao for a richer more chocolatey flavor

US Customary - Metric

Instructions

Melt the chocolate: break up the chocolate and add to a heat-safe bowl. Microwave this in 20-second increments, stirring in between, until melted and mostly smooth. (Alternatively, see notes to melt this on the stovetop using a double-boiler method.)
Add the tofu with all the liquid, the melted chocolate, and a small pinch of salt to a blender. Blend until completely smooth. Taste and adjust sweetness as you’d like. Serve immediately, or chill in the fridge for 2 hours if you’d prefer a mousse-like consistency.

Notes

To melt chocolate on the stove using the double boiler method: Break up the chocolate and place it in a heat-safe bowl (metal is best here if you have it). Set the bowl over a pot of simmering water and stir until the chocolate is melted.

I highly recommend using a high-quality chocolate brand such as Lindt or Ghirardelli. This will not work with cheaper chocolate and I have not tried it with chocolate chips.

I have tested this with a few different methods, and this is the most crowd-friendly. If you like a dark chocolate, you can certainly use up to 85% dark chocolate, but you will most likely need to add 1-2 teaspoons of honey.

Pudding vs. Mousse: Immediately after blending, the texture of this is pudding, and it will remain like pudding after up to 30-60 minutes in the fridge. However, once it has chilled completely (90-120 minutes), the pudding sets and has the texture of a chocolate mousse. Both textures are delicious! If you’re hoping to use this as a pudding or in a chocolate pudding pie, you will most likely need to keep this at room temperature until serving time.

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