Chocolate Peppermint Protein Mousse

A rich, creamy chocolate peppermint mousse that comes together in minutes and packs a surprising protein boost! Silken tofu is the secret ingredient, blending into a silky-smooth treat that’s light, chocolatey, and holiday-inspired.

Prep:

5 min

Cook:

Chill Time:

60 min

Total:

65 min

Ingredients

Servings:

MOUSSE

1 tbsp dark chocolate (70% or higher), melted
5.3 oz extra-firm silken tofu, room temperature
1 tbsp dark cocoa powder
½ scoop chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
2-3 tsp unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

MOUSSE

1 tbsp dark chocolate (70% or higher), melted
5.3 oz extra-firm silken tofu, room temperature
1 tbsp dark cocoa powder
½ scoop chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
2-3 tsp unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

MOUSSE

15 g dark chocolate (70% or higher), melted
150 g extra-firm silken tofu, room temperature
6 g dark cocoa powder
15 g chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
10-15 mL unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

MOUSSE

15 g dark chocolate (70% or higher), melted
150 g extra-firm silken tofu, room temperature
6 g dark cocoa powder
15 g chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
10-15 mL unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

Follow along

Skip to written instructions

Instructions

Gently melt the chocolate in the microwave or over a double boiler.

‍

Add tofu, cocoa, protein, stevia, peppermint extract, and salt to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed.

‍

Add a splash of soy milk only if the mixture is too thick to blend. Add the melted chocolate in and blend again until smooth.

‍

Spoon the mousse into small containers or ramekins with lids. Chill in the fridge for 1-2 hours or overnight.

‍

Serve with cacao nibs, chocolate shavings, or crushed candy cane/peppermint candies on top. Enjoy!

‍

Storage

Fridge: 4-5 days

Notes

Start with ⅛ tsp peppermint extract and increase to ¼ tsp for extra mint flavor
Feel free to use vegan chocolate chips or a dark chocolate bar
There’s no need to temper the melted chocolate (since it will be blended into the mousse, it will emulsify)

Ingredients

Servings:

MOUSSE

1 tbsp dark chocolate (70% or higher), melted
5.3 oz extra-firm silken tofu, room temperature
1 tbsp dark cocoa powder
½ scoop chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
2-3 tsp unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

MOUSSE

1 tbsp dark chocolate (70% or higher), melted
5.3 oz extra-firm silken tofu, room temperature
1 tbsp dark cocoa powder
½ scoop chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
2-3 tsp unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

MOUSSE

15 g dark chocolate (70% or higher), melted
150 g extra-firm silken tofu, room temperature
6 g dark cocoa powder
15 g chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
10-15 mL unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

MOUSSE

15 g dark chocolate (70% or higher), melted
150 g extra-firm silken tofu, room temperature
6 g dark cocoa powder
15 g chocolate vegan protein powder
2 tsp stevia baking blend (or 2 tbsp cane sugar)
⅛ tsp peppermint extract
Pinch of sea salt
10-15 mL unsweetened soy milk to blend

OPTIONAL TOPPINGS

Cacao nibs
Chocolate shavings
Crushed candy cane or peppermint candies

Follow along

Skip to written instructions

Instructions

Gently melt the chocolate in the microwave or over a double boiler.

‍

Add tofu, cocoa, protein, stevia, peppermint extract, and salt to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed.

‍

Add a splash of soy milk only if the mixture is too thick to blend. Add the melted chocolate in and blend again until smooth.

‍

Spoon the mousse into small containers or ramekins with lids. Chill in the fridge for 1-2 hours or overnight.

‍

Serve with cacao nibs, chocolate shavings, or crushed candy cane/peppermint candies on top. Enjoy!

‍

Storage

Fridge: 4-5 days

Notes

Start with ⅛ tsp peppermint extract and increase to ¼ tsp for extra mint flavor
Feel free to use vegan chocolate chips or a dark chocolate bar
There’s no need to temper the melted chocolate (since it will be blended into the mousse, it will emulsify)

Macros

Calories: 234

Protein: 25 g

Carbs: 19 g

Fat: 10 g

Macros

Calories: 234

Protein: 25 g

Carbs: 19 g

Fat: 10 g

Chocolate Peppermint Protein Mousse

Ingredients

Follow along

Instructions

Storage

Notes

Ingredients

Follow along

Instructions

Storage

Notes

Macros

Macros

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