Easy Vegan Chocolate Mousse

This rich, creamy and indulgent vegan chocolate mousse is definitely one for the chocolate lovers. I’ve made it with tofu and it gives a lovely, silky smooth texture.

I initially tried making this recipe with aquafaba, but it proved to be quite unreliable. The tofu is very predictable and remains stable, whereas I’ve found that aquafaba mousse and avocado mousse can deteriorate quite quickly.

For more decadent chocolate desserts, try my no bake cheesecake recipe, and my rich Cranberry Vegan Stuffing Balls.

Notes on ingredients

• Vegan dark chocolate: You might be surprised to see that there’s no cocoa powder in this recipe – all of the chocolatey goodness comes from dark chocolate. In this article I explain the vegan status of dark chocolate, but the short answer is that many brands are vegan. The higher quality the chocolate, the more likely it is to be vegan, but just check the packaging to be sure.
• Plant milk: The recipe calls for plant milk. I like using oat milk, but soy or almond milk work well too. Coconut milk is also an option, but may impart a subtle coconut flavour.

Recipe tips and variations

• Food processor: you’ll need a blender or food processor to make this recipe.
• Gluten free: this recipe is already gluten free, so you’re good to go.
• Dinner party variation: If you’re serving this dessert only to adults then try adding a tablespoon of brandy or rum instead of the oat milk.
• Flavour variation: If you like, replace the vanilla paste with orange extract or peppermint extract for flavour variations.
• Tofu: If you can’t get silken tofu, you can also make the mousse with firm tofu but increase the oat milk to 6 tablespoons (more if needed) to loosen the texture. Follow the rest of the instructions as per the recipe card below.

Recipe FAQs

1. What is vegan chocolate mousse made of?

There are several different ways of making dairy free chocolate mousse. The most common are with tofu (like in this recipe), aquafaba or avocado, to give a rich and creamy consistency. 

The problems with using aquafaba and avocado is that they are less stable and the results are less predictable. It’s also very hard to tell whether an avocado is at the right level of ripeness for your mousse. On the other hand, tofu is a very reliable base for your dairy free chocolate mousse.

Storing leftovers

Store it in a fridge in an airtight container for up to 3 days.

Serving suggestions

I love serving this chocolate tofu mousse with fresh berries. You can also add a dollop of whipped coconut cream or other whipped vegan cream.

INGREDIENTS

• 150 g (1 cups) vegan dark chocolate
• 350 g (1 ½ cups) silken tofu
• 1 tablespoon maple syrup
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 tablespoon plant milk I use oat milk

INSTRUCTIONS

• In a small bowl, melt the chocolate using short bursts in the microwave or by setting the bowl over a saucepan of boiling water.
• Place the tofu in a blender jug or food processor.
• Add the maple syrup, vanilla paste or extract and plant milk.
• Blitz until smooth.
• Add the melted chocolate and blitz again to fully combine.
• Taste the mousse and add more maple syrup if needed.
• If the mousse is too stiff, add a little more milk to loosen it.
• When you have your desired consistency, spoon or pipe the mousse into serving dishes, glasses or tea cups.
• The mousse sets quickly so can be eaten immediately, but it will firm up further if placed in a fridge for an hour or so.

NOTES

1. Enjoy topped with fresh fruit, some whipped vegan cream or some grated chocolate.
2. For a grown-up dessert, add a tablespoon of brandy or rum instead of the oat milk.
3. If you like, replace the vanilla paste with orange extract or peppermint extract for flavour variations.
4. If you can’t get silken tofu, you can also make the mousse with firm tofu but increase the oat milk to 6 tablespoons (more if needed) to loosen the texture. Follow the rest of the instructions above.
5. I never seem to have any leftover mousse but if you do, store it in a fridge for up to 3 days.

NUTRITION

• Calories: 293kcal
• Carbohydrates: 24g
• Protein: 7g
• Fat: 18g
• Saturated Fat: 10g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 1g
• Cholesterol: 1mg
• Sodium: 14mg
• Potassium: 442mg
• Fiber: 4g
• Sugar: 14g
• Vitamin A: 30IU
• Vitamin C: 1mg
• Calcium: 65mg
• Iron: 5mg

This dairy free chocolate mousse is made with silken tofu, and it’s incredibly easy to make. Rich, creamy and full of flavour, it’s absolutely delicious and perfect for special occasions.