Vegan Chocolate Mousse
This vegan chocolate mousse is rich, creamy and incredibly easy to make. It’s high in protein thanks to the tofu, refined sugar free and perfect for a healthier dessert!
This vegan tofu chocolate mousse is *truly* my new favorite dessert. Not only does it take just 5 minutes to whip up, but it’s velvety smooth, perfect chocolatey and even good for you!
Traditional chocolate mousse is made with eggs and cream so it is not vegan friendly. This version is made with a base of silken tofu, so it’s a high protein dessert you can feel good about eating!
This refined sugar free recipe is perfect to have on hand for a sweet treat after dinner, or serve to guests at a party! Try my protein pudding or avocado chocolate mousse next!
Before we get started…
- Be sure to use silken tofu! Firm, extra firm or even medium tofu will not work here. It will lead to a grainy texture. Be sure your tofu is silken!
- Semi-sweet chocolate works best here. You need a full 8 ounces.
- The recipe tastes best when it’s chilled, so leave enough time between mixing and serving so it can set in the fridge.
How to make vegan chocolate mousse
Melt the chocolate in the microwave in 30 second intervals, stirring between each interval.
Add all ingredients to a food processor or high speed blender. Blend until completely smooth.
Taste and adjust flavors as desired. Transfer to a container and let set in the fridge for at least 1 hour, ideally 2 for the best texture.
Serve with coconut whipped cream and chocolate shavings or berries. Enjoy!
Key ingredients & swaps
Don’t let this scare you, but this vegan chocolate mousse is made out of primarily melted chocolate and silken tofu! I know that sounds weird, but it really makes this recipe incredibly light, yet rich and creamy. Here’s what else you need:
Silken tofu. The key ingredient! You cannot sub for any other kind of tofu as this will give the mousse a very gritty texture. Silken tofu is really smooth and blends beautifully into the other ingredients.
Chocolate. I suggest using semi-sweet chocolate, but you can use dark chocolate which is almost always vegan. If you use a darker chocolate, you likely won’t need as much as the recipe calls for. I’d suggest using closer to 5-6 ounces instead of 8.
Cocoa powder. The cocoa powder helps enhance the chocolate flavor and thicken the mousse up a bit so it isn’t runny.
Maple Syrup. Any sweetener will work here, but I like using maple syrup to keep it refined sugar free.
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Vanilla and salt. Just a pinch to help round out the flavors! Feel free to adjust as needed.
Why did it not set?
With other kinds of mousse made from eggs, you can have issues with it setting if the whipped cream wasn’t stiff enough or if the egg yolks weren’t thick enough. We don’t have to worry about that here!
As long as you follow the recipe and the proportions as written, you should have no issues with a runny chocolate mousse.
If after it sets for 1-2 hours, if you still want it to be thicker, you can transfer it back to your blender and pulse in 1 tablespoon of cornstarch, then transfer back to the fridge to set again.
How to store and freeze
Storing. Once prepared, these vegan chocolate mousse will keep in the fridge for 3-5 days. Store it in an air tight container for best results.
Freezing. I haven’t tried this myself, but I think it would work! I suggest keeping it in an air tight container and then letting it defrost in the fridge overnight. You’ll want to give it a really good stir before serving again to ensure it’s nice and creamy.
What chocolate is best?
I like using semi-sweet chocolate chips, but any kind will work here. You can use a stevia sweetened chocolate, just keep in mind using something different than what I used may change the final flavor of the recipe. Be sure to taste and adjust as needed!
We’ll also be using a bit of cocoa powder to enhance the flavor as well as thicken the mousse. Either dutch processed or regular cocoa will be fine.
Try these next!
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Vegan Chocolate Mousse
by: claire cary
Ingredients
- 1 16 ounce package silken tofu
- 8 ounces semi-sweet chocolate chips
- 4 tablespoons maple syrup
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Melt the chocolate in the microwave in 30 second intervals, stirring between each interval.
- Add all ingredients to a food processor or high speed blender. Blend until completely smooth.
- Taste and adjust flavors as desired. You may want more sweetener or more cocoa depending on your preference.
- Transfer to a container and let set in the fridge for at least 1 hour, ideally 2 for the best texture.
- Serve with coconut whipped cream and chocolate shavings or fresh berries. Enjoy!
Notes
Comments
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This is lovely! just a note for other people who can’t get shelf stable silken tofu and buy the refrigerated stuff—let your tofu hit room temp before you start assembling this! I did that the first time I made the recipe but the second time I totally spaced out on it and because of that part of the chocolate solidified again. obviously not what you want. still tasted good though hahah
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Made exactly as written, using 72% dark chocolate chips from Trader Joes. It came out silky, dark, and utterly delicious – was a big hit with everyone who tasted it. I really liked the velvety thickness since it adds a rich mouth-feel.
I like that it’s simple and uses readily available amounts (like a 16 oz block of silken tofu).
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This is absolutely delicious. We had to add about a half a cup of oatmilk because it was so thick. I think that ought to be included in the recipe
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It’s supposed to be thick! But you can definitely thin it out if you need.
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Soooo delicious, and without the guilt 🤤! Really like that there is no refined sugar. Bonus for being super simple and quick recipe! I would love to see your take on a lemon mousse variation with tofu? Been looking for a recipe without refined sugar but cant seem to find a good one..
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Sounds delicious! I’ll definitely keep that idea in mind. Thanks, Sofia!
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Wow! It was absolutely amazing! Will definitely be making this again (and again).
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I just loved it!, I prepared it for a French style dinner party with friends and everyone asked me for the recipe ❤️. I also prepared it twice for my family, kids and adults just asked for more !!. Thank you for sharing this wonderful and delicious dessert!!.
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Amazing! So glad you loved it.
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Do you think this recipe will work using “tofu” made with a non-soy ingredient such as red lentils? I can’t consume soy. Thanks.
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Hmm, I’ve never even heard of that! The red lentil tofu may be too firm, since we specifically want a silken tofu here. I’d probably recommend my avocado chocolate mousse instead!
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I’ve made this 3 times now and it is so easy and decadent! I topped it with fresh raspberries and non dairy whipped cream. My family loves it! Thank you for the recipe!
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Love that! Thanks, Lorelei!
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I made it with agave syrup instead of maple, and added two dates.
Came out super tasty! It’s a keeper!-
Sounds perfect, thanks Beata!
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What if you are allergic to soy?? What is a good alternative to using tofu??
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I would recommend my avocado chocolate mousse!
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This recipe is so simple and absolutely decadent!! I used the soft Silken tofu (the receipt didn’t specify but I just assumed) and blended all ingreds in my Magic Bullet. Chilled for the full 2 hours and inserted an Oreo thin on top before serving. This is def my new go-to vegan dessert recipe, I will be making it again for Thanksgiving! 🙂
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Delicious! So happy you enjoyed it!
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But isn’t there processed sugar in the chocolate chips?
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You can use stevia sweetened chocolate chips.
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