Sunday 21 April 2013

Chocolate Tofu Mousse with Oreo and Peanut Butter Base

I threw this together when I hadn't planned a dessert one night when my boyfriend was coming over for dinner, and realised at the last minute he would probably ask what was for dessert... and he did! I based this on a recipe from The More Than Occasional Baker; ever since she used tofu as a base for chocolate mousse I was intrigued and wondered what it would taste like as I'm always looking for low fat dessert options. Then when I came to serve the mousse I decided it needed something extra so I gave it a biscuit and peanut butter base. In the end that was probably too much and I should have used either the biscuit or the peanut butter, not both, but the mousse itself tasted better than I expected.

Ros's recipe uses soft tofu and I'd been trying to get hold of some for months but nowhere seems to stock it - the one time I had it on an online grocery order, it turned out to be unavailable. So I gave up and decided to risk it with firm tofu instead - it worked pretty well after all!

Whisk the tofu with an electric hand mixer

Add 2 tbsp honey

Then 2 tbsp cocoa powder

Mix again and add 2 tbsp smooth peanut butter.

I decided the mousse wasn't chocolatey enough for my taste, so I melted 100g milk chocolate and whisked that in as well.

Whisk again until you have a smooth chocolate mousse.

To serve I decided to give the mousse a biscuit base. I found these biscuits called 'Domino' in Finland last month; they are very similar to Oreos but have a toffee filling.

These glass serving dishes are narrower at the bottom than the top and a Domino cookie fitted perfectly.

I then decided to add another spoonful of peanut butter on top of the biscuit, but I'm not sure this was strictly necessary.

Spoon the mousse on top.

Here's a side view where you can see the biscuit and peanut butter base:

It tasted surprisingly good (given I don't like tofu) and it's an interesting change. I'm not sure it ended up being particularly low fat given I added melted chocolate, peanut butter and a biscuit but it was worth it!

The chosen ingredient for this month's We Should Cocoa is honey, which I used as an ingredient in this mousse. The challenge is hosted by Choclette from Chocolate Log Blog and Chele from Chocolate Teapot.

I bookmarked this as soon as I saw this on The More Than Occasional Baker so I am sending this to Bookmarked Recipes, hosted by Jacqueline of Tinned Tomatoes.


  1. yum yum - sounds good to me.

  2. What a lovely recipe Caroline. I think I picked up a pack of silken tofu somewhere or other, so I might just give this a try. I've also got some cashew nut butter which I think might work well with it too - hmmm. Thanks for entering it into We Should Cocoa

  3. I'm glad you gave this a go. Good to know that firm tofu works as well - the soft tofu will give it a silkier texture closer to chocolate mousse. Love the addition of peanut butter and biscuit - well you know I would :)


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