Tofu chocolate mousse


(adapted from the Gluten-Free Good Health Cookbook by Annalise Roberts)

  • 12 ounces silken tofu, drained and patted dry (you find this in the Asian aisle, not the refrigerated dairy case)
  • 8 ounces dark chocolate, chopped (good quality bittersweet chocolate chips also work)
  • 1 teaspoon pure vanilla extract
  • 3 large egg whites*
  • ¼ teaspoon salt
  • ½ cup sugar

If you don’t like to use raw egg whites in food that is not cooked, replace them with meringue powder. Meringue powder can be found with cake decorating supplies. Follow instructions on powder for replacement equivalents.


  1. Melt chocolate in a heavy saucepan, stirring frequently to prevent burning. (I like to microwave in a large glass measuring cup.) Set aside.

  2. Blend the tofu in a food processor until smooth. Add melted chocolate to tofu and blend until creamy. Add vanilla and place mixture in a large bowl.

  3. Combine egg whites and salt in a medium-sized bowl and beat with an electric mixer. Start at medium speed and beat until whites are foamy. (If you are using meringue powder, add water as directed on package and proceed with above directions.) Gradually increase speed to high and add sugar 2 tablespoons at a time, beating until sugar dissolves and stiff peaks form. Do not scrape bowl while beating.

  4. Stir one cup of the beaten egg whites into chocolate mixture. Gradually, fold remaining egg whites into chocolate mixture until thoroughly combined. (Be gentle, so it stays fluffy!).

  5. Pour mousse into serving bowls and chill in refrigerator for at least 4 hours or until set.