Recipe for Silken Chocolate Mousse

A Healthier Take on a Classic

This silken chocolate mousse contains no dairy or refined sugar. Instead, it’s made with a few unsuspecting ingredients, like silken tofu, dried prunes and cinnamon. Enjoy it topped with a simple raspberry glaze for a delicious pairing. Plan to make this recipe the day before you need it, since it requires 12 hours of chill-time.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Recipe Ingredients

4 ounces Dried prunes
1/4 cup Hot water
1/4 cup 72% Dark chocolate
2 16-ounce packages
1/4 cup Cocoa powder, sifted
2 teaspoons Vanilla extract
1 1/4 teaspoons Cinnamon
3 teaspoons Maple syrup
2 tablespoons Cacao nibs
6 ounces Raspberries

Place the dried prunes in a small bowl. Pour hot water over them and let soak for 10 minutes.
Microwave the dark chocolate in a small bowl, stopping every 30 seconds to sir, until completely melted.
Place the melted chocolate and soaked prunes in a food processor. Process until pureed.
Add the tofu, sifted cocoa powder, vanilla extract maple syrup and cinnamon. Puree until silky, making sure there are no chunks of prunes remaining.
Pour into a bowl and fold in the cacao nibs.
Refrigerate for 12 hours before serving.

Raspberry Glaze

Place the fresh raspberries in a small saucepan and heat on low until most of the liquid drains from them.
Remove from heat and press the pulp through a small mesh strainer into a small bowl. Discard the remaining pulp.
This will make one cup of raspberry glaze.