Step 1 - Drain the Silken Tofu (2-3 Minutes)
Place a fine mesh strainer over a bowl. Open the silken tofu and add it to the strainer. Allow to drain for 2-3 minutes while you melt the chocolate.
This is not pressing - the recipe specifically notes "no need to press." A brief drain allows excess liquid to drip off the tofu's surface, which prevents the mousse from being too thin. Pressing (as you would for firm tofu) removes too much water and changes the texture entirely.
Why just 2-3 minutes- Silken tofu releases its surface liquid quickly most of what you want to drain comes off in the first few minutes. Beyond 5 minutes, you're not removing meaningful additional moisture.
Step 2 - Melt the Chocolate
Double boiler method- Fill a saucepan with about 1 inch of water. Place a heat-safe bowl over the saucepan the bottom of the bowl should not touch the water. Bring the water to a simmer over medium heat. Add the chopped chocolate or chips to the bowl. Stir gently as the chocolate melts from the indirect steam heat. Remove from heat when the chocolate is completely smooth.
The double boiler advantage- Indirect heat prevents the chocolate from burning. Chocolate scorches very easily with direct heat, and scorched chocolate is irreversible it becomes grainy, bitter, and won't blend smoothly. The double boiler's gentle heat makes burning essentially impossible.
Microwave method- Add chocolate to a microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir. Continue in 20-second intervals at 50% power, stirring between each, until just melted. Remove and stir until completely smooth.
Critical point- Don't let any water touch the melting chocolate. Water causes chocolate to "seize" it suddenly turns thick and grainy in a way that can't be reversed. Keep all equipment completely dry.
Step 3 - Blend Everything Together
Add all four ingredients to your blender: melted chocolate, drained silken tofu, maple syrup, and sea salt.
Blend on high speed until completely smooth approximately 45-60 seconds. Stop and scrape down the sides if needed, then blend again.
The finished mixture should look like a very smooth, pourable chocolate pudding at this stage silky, uniform, and slightly warm from the melted chocolate. It will set considerably firmer during chilling.
Taste immediately after blending and adjust- If it needs more sweetness, add an additional tablespoon of maple syrup and blend again briefly. If it needs more richness, the chocolate percentage was likely too low make note for next time.
Step 4 - Chill Until Set
Transfer the blended mousse to an airtight container or individual serving glasses/ramekins.
Refrigerate for at least 1-2 hours the mousse sets from a pourable liquid to a firm, scoopable consistency during this time as the chocolate fat crystallizes and the tofu proteins set further in the cold.
Overnight chilling produces the firmest, most developed mousse the flavors also deepen during extended refrigeration.
