Chocolate Mousse

You know when you make up a recipe and you’re so excited about how it worked that you can’t even deal? This is a very easy, texture-perfect and quick chocolate mousse that just requires making and combining three components: meringue, melted chocolate, and a sweet yoghurt and silken tofu cream. The whole process takes about 10 minutes, then you can pop it in the fridge.

Approximate cost to but everything: $15

Will make: 4 large serves

Time taken: 10 minutes, plus 3 hours of setting time

The protein, iron and calcium I’m not getting from meat? Funnily enough… yes. Aquafaba and tofu both contain protein, and dark chocolate and tofu are high in iron. There’s a small amount of calcium too.


The liquid (aquafaba) from 1 x 200g can chickpeas

200g good-quality dairy-free chocolate (“milk” or dark, whichever you prefer – you could even use both and layer it – Lindt does a gorgeously silky 85% dark)

3 tbsp silken tofu
3 tbsp coconut yoghurt
1 tsp vanilla essence or vanilla bean paste
2 tbsp icing (confectioner’s) sugar – or more, or less, to taste


Gently melt chocolate at low power in the microwave or over low heat on the stove. Set aside.

Using an electric mixer with a balloon whisk attachment, whip aquafaba until soft, glossy peaks form. Set aside.

Using the electric mixer or a handheld blender, blend tofu, coconut yoghurt, vanilla and sugar together until very smooth and creamy. Mix melted chocolate through.

Fold chickpea meringue gently through chocolate mixture until combined.

Spoon mousse into serving cups and refrigerate for 3 hours or until set. Serve with fresh fruit and chopped nuts.

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