Description
Mocha Protein Mousse (Dairy-Free, High-Protein)
Prep Time: 5–10 minutes
Chill Time: 1 hour (or 20–25 min in freezer for quick set)
Total Time: 1 hour
Servings: 4
Ingredients
Mousse Base:
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1 block (12 oz) silken tofu, drained
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1/4 cup chocolate protein powder
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2 tbsp unsweetened cocoa powder
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2 tbsp maple syrup or monk fruit syrup
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2–3 tbsp brewed espresso or strong coffee, cooled
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1 tsp vanilla extract
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Pinch of salt
Topping:
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1/4 cup cacao nib granola or crushed cacao nibs
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Flaky sea salt (optional)
Instructions
1. Prep the Tofu
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Drain silken tofu and pat lightly with paper towels to remove excess moisture.
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Optional: Chill tofu and blender pitcher for 30 minutes to improve texture.
2. Blend the Mousse
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Crumble tofu into a blender or food processor.
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Add protein powder, cocoa powder, syrup, cooled espresso, vanilla, and pinch of salt.
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Blend on high for 60–90 seconds until smooth and creamy. Scrape down sides and blend an extra 15 seconds if needed.
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Taste and adjust sweetness or coffee strength, blending briefly again.
3. Chill
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Spoon mousse into four serving glasses or ramekins.
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Cover and refrigerate for at least 1 hour (or freeze 20–25 min for faster set).
4. Serve
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Sprinkle with cacao nib granola or crushed cacao nibs and a pinch of flaky sea salt before serving.
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Enjoy straight from the jar, or layer with berries or coconut whipped cream for a fancy parfait.
Notes
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Runny mousse? Drain tofu well, or chill longer.
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Taste tofu? Silken tofu is neutral if blended well; chocolate & coffee dominate.
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Storage: Keeps 3–4 days in fridge; add crunchy toppings before serving.
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No high-powered blender? A food processor works; blend a bit longer.