Chocolate and Orange Mousse


The remarkable thing about this mousse is that you would never know you were eating tofu – the flavour of the chocolate completely masks it. The only word of warning I would give is that you need a high-powered blender or food processor in order to get a really smooth, creamy texture, otherwise it can be a little grainy. If you don’t like orange, you could omit the zest, and use any other liqueur – Amaretto or dark rum would both be delicious substitutes.


  • 400 g silken tofu
  • 150 g vegan dark chocolate, melted and cooled (see Tip) plus extra for grating on top (optional)
  • grated zest of 2 oranges
  • 1Β½ tbsp Triple Sec (or other orange-flavoured liqueur such as Cointreau or Grand Marnier)
  • 2 tbsp unsweetened cocoa powder
  • 1Β½ tsp caster sugar


  1. Blitz all the ingredients together in a blender or food processor on high speed until smooth, scraping down the sides halfway through.
  2. Pour it into four 150ml ramekins or a serving bowl, cover, and chill in the fridge for at least 2 hours, ideally overnight, before serving.
  3. Serve topped with finely grated chocolate, if using.