Dark chocolate hazelnut silken tofu mousse for slow spoonfuls
Easier-to-swallow option below ↓Some evenings I want something that feels indulgent without the heaviness of cake or the work of baking. This mousse uses silken tofu for body and protein, dark chocolate for depth, and hazelnut butter102 kcal for that warm nutty note. It comes together in the blender and sets in the fridge while I rest.
The trick is letting the chocolate cool just enough before blending so it doesn't seize. Everything else is straightforward—no eggs72 kcal to temper, no sugar syrup to watch.
I keep small jars of this in the fridge for days when I need calories but chewing feels like too much.
Why it works
Silken tofu creates a silky base that carries the chocolate without needing cream or butter. Hazelnut butter adds healthy fats and a flavor that pairs naturally with dark chocolate. The result is dense enough to feel like a treat but smooth enough to eat slowly.
Dark chocolate hazelnut silken tofu mousse for slow spoonfuls
Ingredients
- 12 oz silken tofu, drained
- 4 oz dark chocolate (70%+), chopped
- 3 tbsp hazelnut butter or spread
- 2 tbsp maple syrup52 kcal or honey64 kcal
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp toasted hazelnuts, chopped (optional for topping)
Method
- Drain the tofu well and pat dry with paper towels.
- Melt the dark chocolate in short microwave bursts or over a double boiler, then let it cool for 3-4 minutes until just warm.
- Add the tofu, cooled chocolate, hazelnut butter, maple syrup, vanilla, and salt to a blender or food processor.
- Blend on high for 60-90 seconds until completely smooth and glossy, scraping down the sides once.
- Spoon into two small jars or glasses and chill for at least 1 hour to firm up.
- Top with chopped toasted hazelnuts just before serving if using.
Nutrition figures are home-kitchen estimates, not lab-verified Nutrition Facts. This is food and comfort guidance, not medical advice.
Make it your own
- Use a good quality dark chocolate for the best flavor.
- Make a double batch and store covered in the fridge for up to 3 days.
- The mousse thickens more as it chills, so don't worry if it looks loose at first.
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