Chocolate Peanut Butter Mousse (4 Ingredients)

SonjaDesserts, Popular20 Comments

Chocolate Peanut Butter Mousse (4 Ingredients) | A Couple Cooks

Chocolate Peanut Butter Mousse (4 Ingredients) | A Couple Cooks

Some recipes over-promise and under-deliver. As in, “only 3 ingredients and 5 minutes makes this gluten-free sugar-free, fill-in-the-blank free treat!“. Come to find out that it just doesn’t taste as you were expecting, or takes three times as long as the ambitious recipe-author specified.

We’ve been working up some healthy dessert recipes and found this little treat that sounds a bit like the over-promising sort. It’s 4 ingredients and takes about 5 minutes to make, made of natural ingredients with a natural sweetener (maple syrup), and no bake, dairy-free, and gluten-free. It even delivers on taste: smooth, delicious, and features the age-old stellar combination of chocolate + peanut butter. The only surprise? Tofu.

Though we’re not the “tofu” type of vegetarians (in fact, we’ve rarely featured it on this blog!), we’re certainly not against it and use it for anything from tom yum soup to pad thai to pudding bases. It has a creamy texture and a neutral taste that’s perfect for whipping into pudding.

Taste tasters rarely guess that tofu is behind this treat. It might be a stretch for your comfort zone, but if you’re curious, give it a try! You might come away a believer.

We’ve tried a Chocolate Chili Tofu Pudding and Natural Chocolate Mint Pudding based on this concept that are also winners. 

Chocolate Peanut Butter Mousse (4 Ingredients) | A Couple Cooks

Chocolate Peanut Butter Mousse (4 Ingredients)
Serves: 4
What You Need
  • 14-ounce package silken or soft tofu (GMO-free or organic, if possible)
  • ⅓ cup natural creamy peanut butter
  • 6 tablespoons maple syrup
  • ¼ cup cocoa powder
  • 2 tablespoons salted peanuts (for garnish)
What To Do
  1. In a food processor or blender, purée the tofu with ⅓ cup peanut butter, 6 tablespoons maple syrup and ¼ cup cocoa powder in a blender until smooth.
  2. Divide the pudding among glasses and refrigerate for 20 to 30 minutes, until set.
  3. For the garnish, crush 2 tablespoons peanuts and sprinkle on top of the pudding. Dust with a touch of cocoa powder, if desired.
Inspired by Food Network

20 Comments on “Chocolate Peanut Butter Mousse (4 Ingredients)”

  1. Kathryn

    Yes, I’ve been fooled by those kind of recipes before and where the end result is much less than the sum of its parts. This, on the other hand, looks like it would totally deliver on every count.

  2. Laura

    I’ve never been into the chocolate tofu pudding thing! I’ve tried so many times and I always feel like I can taste it–recipes over-promising + under-delivering as you say. I feel like your addition of peanut butter and maple syrup might convince me to try again though…

    1. Sonja

      Agreed! In this case, the peanut butter and maple syrup are strong enough to mostly cover it! (though there is a *very slight* background taste for the most discerning of palates :) )

  3. Jessica

    It sounds weird, but avocado also works really well to make chocolate mousse. I’m not a big tofu fan but I make avocado mousse all the time!

  4. Kaitlyn

    I’ve already made this three times since you originally posted the recipe. It’s so good! I love how it’s rich and satisfying, yet not overly sweet. Thanks for all your hard work and delicious recipes. :)

  5. Olivia

    This recipe was clearly easy to follow, and it looked beautiful at the end. i did end up adding more peanut butter and more cocoa powder because it really did not have much flavor. the mousse is setting up in the fridge now and later i will add berries and a dash of whipped cream just to add more flavor to it. hopefully everyone likes it and i’ll report later!

  6. Amy

    Just whipped up a batch of this and if the “batter” is any indication…it’s going to be incredible! Thanks for sharing. Think I’m going to top ours with a bit of sea salt. :)


  7. Laura

    I’ve just made and eaten this – it’s so gorgeously delicious! I used agave as I didn’t have maple syrup (same quantity) and it worked well. I’ll certainly be making this one again.

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