Wednesday, April 18, 2012

Tofu Dessert Part 2: Chocolate Mousse with Grand Marnier {Vegan}

This Chocolate Mousse recipe is fast and simple.  Just like the previous Tofu Cheesecake recipe, it really only uses a few ingredients and it's easy to just whip up when you want a little chocolate something. 

Relying on the wonderful versatility of Tofu - it uses no cream and no eggs, significantly cutting down on the calories and increasing it's protein content.  It's surprisingly chocolatey and a Cy-friendly way to end a meal :)

Vegan Chocolate Mousse with Grand Marnier

Serves 4-6

12oz package of Soft Silken Tofu
1/4cup honey (or any other sugar alternative)
3/4cup dark or semisweet chocolate chips (if using semisweet, use less honey)
1-2 tbsp Grand Marnier (depending on how boozy you want it ;)
tiny pinch of salt


1) Drain tofu on paper towel for approx 20min at least.

2) Melt chocolate chips in either a double broiler style, or in the microwave (about 30sec and stir).  Make sure it's all melted down smoothly.

3) Throw all ingredients in a food processor or blender and blend until completely smooth.  Taste for sweetness and adjust accordingly.

4) Pour into small cups and keep in the fridge for at least an hour.


  1. Love the sprinkles!and booziness...yes, please!

  2. Vegan chocolate mousse? Awesome recipe! Love your photos and your blog. I appreciate you stopping by.


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