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Mocha mousse pots

Mocha mousse pots

Total Time
12 min
10 min
2 min
The secret ingredient to this light and creamy chocolate mousse is actually - tofu! Tofu brings a smooth and creamy texture, whilst the chocolate and coffee bring the flavour. There’s only one thing left to do and that’s to enjoy it!


Dark chocolate

30 g, vegan variety, 25g chopped and 5g to serve

Silken tofu

300 g, drained

Cocoa powder

¼ cup(s), (25g)

Coffee, espresso

45 ml, cooled, or strong black coffee

Agave syrup

1½ tbs

Vanilla bean extract, alcohol free

1 tsp


  1. Place chocolate in a microwave-safe bowl. Microwave on Medium (50%) for about 1½ minutes, stirring every 30 seconds, until just melted. Set aside to cool.
  2. Place the tofu on a paper-towel lined plate. Pat with paper towel to remove excess moisture. Transfer tofu to a food processor with cocoa powder, coffee, agave syrup and vanilla and process until smooth. Add melted chocolate and pulse until combined.
  3. Divide the mixture between 4 small dessert glasses and refrigerate to chill until ready to serve. Grate or shave extra chocolate over mousse pots before serving.


Agave syrup is available from health food stores and some supermarkets. You can swap in pure maple syrup, if preferred. Many dark chocolates are vegan but check packaging to be sure. We used chocolate with 54% cocoa solids.