Chocolate Mousse

The Cancer Project
  • Yield: 10 servings

Cornell researchers have found that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea.


1cup semi-sweet chocolate chips
1cup non-dairy milk, such as soymilk or rice milk
2-- (12.3-ounces) packages low-fat silken tofu
1teaspoon vanilla extract
1-- graham cracker pie crust (optional)
10-- strawberries, sliced
10-- mint sprigs for garnish (optional)


  1. Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes.

  2. Place tofu, vanilla, chocolate mixture in a food processor or blender and process until smooth. Transfer into a graham cracker pie crust, if using, or small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using.

  3. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.

Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.

Nutritional Info *per serving

  • Calories 125
  • Fat 6g
  • Saturated Fat 3.1g
  • Cholesterol 0mg
  • Sodium 75mg
  • Carbohydrate 14.1g
  • Fiber 1.5g
  • Sugars 10.5g
  • Protein 6g