Tofu Chocolate Mousse

This is a show-stopping, easy-peasy dessert that’s infinitely healthier and has far less calories than your ‘normal’ chocolate mousse. Besos de Oro – or ‘Golden Kisses’ is a bit of a vegan luxury. For all those of you that miss that Christmassy treat of Baileys liqueur over ice we now have a vegan alternative which is dairy, lactose, gluten and nut free. And delicious. We didn’t feel like waiting till Christmas to enjoy this drink so we’ve incorporated it into our silken tofu chocolate mousse with fairly marvellous results. If you don’t have any but still want to give this dessert a ‘spirited’ twist, you can substitute a coffee liqueur such as Kahlua, a spash of brandy or other liqueur (see alternative suggestions below). Or leave it out altogether, the mousse works just as well and is more kid-friendly with extra milk or cream instead.


  • 300g silken tofu, gentle press for 10 mins
  • 200g dark chocolate, melted
  • 2 tbsps Besos de Oro (vegan Baileys, or other liqueur of your choice) opt*
  • 2 tbsps soy or other plant-based milk (or you can use a soy or oat cream for a slightly thicker, creamier texture)
  • 2 tsp maple syrup
  • 1 tsp vanilla extract
  • Pinch salt
  • Fresh or frozen fruit to garnish – raspberries or strawberries work really well.
  • *can omit if you prefer, just increase the quantity of milk to 4 tbsps


Press the silken tofu on the lightest setting for a few minutes, you just need to extract the excess water so it doesn’t dilute the flavours of the mousse or make it too watery. Meanwhile, break the chocolate up and put in a bain marie or double boiler if you have either of those. If not (we don’t), a heatproof glass bowl resting in a pan of boiling water works just as well. Stir gently as the chocolate melts and take off the heat when liquid. Place the melted chocolate in a blender or high-speed mixer along with the pressed tofu and all the other ingredients; the milk or cream, liqueur if you’re using it, maple syrup, vanilla extract and a pinch of salt.

Mix until fully incorporated and silky smooth and pour into individual containers – we use shot glasses – and decorate with fresh fruit and extra grated chocolate. Refrigerate until ready to eat, preferably chill for an hour.

Makes 4 large or 8 small portions.


Chocolate Mint Mousse

If you’re a fan of chocolate mint, add a few drops of peppermint essence along with the other ingredients, swap the Besos for Crème De Menthe and serve topped with fresh mint leaves.

Chocolate Orange Mousse

Substitute the Besos with an orange liqueur such as Cointreau, decorate the mousse with thin slices of orange and grate orange zest on top.