Vegan Chocolate Mousse is an easy gluten-free dessert with extra plant-based protein in each bite. You’d never know it’s dairy-free just by tasting it!
Traditional mousse is made by whipping egg whites into stiff peaks. As a vegan alternative, this recipe uses silken tofu to create a fluffy dessert. You can’t taste it at all!
If you don’t keep tofu on hand, try my aquafaba mouse. It’s made with the liquid from a can of chickpeas and also has a delicious chocolate flavor.
Ingredients You’ll Need
When you use silken tofu that is sold in the refrigerator section of your grocery store, this mousse is ready to serve quickly with minimal chill time. Adding a teaspoon of instant coffee granules takes the flavor over the top, like something you’d buy at a fancy restaurant!
I recommend using semi-sweet chocolate chips (42-50% cacao content) if you want to make a dessert that tastes super decadent. If you would prefer to use dark chocolate chips that are 70% or darker, that will work, too!
You can always add a splash of maple syrup or your favorite sweetener if you feel the need.
How to Make Vegan Chocolate Mousse
To melt the chocolate, add the chocolate chips to a heat-safe bowl. Fill a small saucepan with 1 inch of water, and bring it to a boil. Place the bowl of chocolate chips on top of the pot (make sure it snugly covers the opening of the saucepan) so the steam can gently melt the chocolate.
Stir occasionally, until the chocolate is smooth. Alternatively, you can melt the chocolate in a microwave using 30-second intervals.
In a large mixing bowl, add the silken tofu (no need to drain the liquid), vanilla extract, and coffee granules, if using. Pour the melted chocolate into the bowl, and use an electric mixer to whisk it all together.
The mixture will look crumbly and lumpy at first, but keep mixing until it looks smooth and silky, with a texture you’d expect from chocolate mousse.
Note: If you don’t have an electric hand mixer, you can also use a blender or food processor to blend the ingredients instead. Or use the bowl of a stand mixer for mixing, if you have one.
Transfer the whipped mousse to 6 small serving bowls or jars, then place them in the fridge to chill until the mousse is set, about 1 to 2 hours.
(This will vary depending on how cold the tofu was when you started mixing; I recommend using refrigerated tofu, rather than the shelf-stable variety.)
Serve this tofu chocolate mousse chilled, with chocolate shavings as a garnish. You can also add any other toppings you love, like coconut whipped cream or fresh berries.
Frequently Asked Questions
No, don’t use another variety of tofu to make vegan chocolate mousse. I tested it with extra-firm tofu, and the tofu flavor is very noticeable. (And it tastes gross!) Please, only use silken tofu for this recipe. Ideally, use the kind you can buy in the refrigerated section of the grocery store.
If you prefer to use a base of cocoa powder and coconut oil, you may want to try my Chocolate Pots De Crème recipe, instead. It’s very simple and naturally sweetened, and you will love the texture!
Looking for more vegan dessert ideas? Try Chocolate Coconut Milk Ice Cream, Vegan Peanut Butter Pie, Crunch Bars, or Vegan & Gluten-Free Chocolate Cake.
Vegan Chocolate Mousse
Vegan chocolate mousse is made with protein-rich tofu, but you’d never know it just by tasting it! It’s a delicious dairy-free dessert you can whip up in minutes.
Servings:
Ingredients
- 12 ounces semi-sweet chocolate chips (see notes)
- 1 pound silken tofu
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules (optional)
Instructions
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To melt the chocolate chips, fill a small saucepan with 1 inch of water and bring it to a boil over high heat. Pour the chocolate chips into a heat-safe bowl that will cover the top of the saucepan, and place them on top of the pot. The steam from the water will gently melt the chocolate. Stir until the chocolate is melted smoothly. (Alternatively, you can do this in a microwave, stirring in 30 second intervals.)
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In a large bowl, add the tofu (no need to drain it), vanilla extract, and instant coffee granules, if using. Pour the melted chocolate into the bowl, and then use an electric mixer to whip the ingredients together, until very smooth. It will look lumpy at first, so be sure to mix well. You can also blend this in a blender or food processor, if you prefer, stopping to scrape the sides as needed.
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Transfer the mousse into 6 small serving bowls, then place them in the fridge to chill. The smaller servings will chill faster than trying to place the whole bowl in the fridge. They should be set in 1 to 2 hours.
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Serve chilled, with coconut whipped cream and chocolate shavings on top, if desired. It’s also delicious with fresh berries!
Notes
*Be sure to check the label on the chocolate chips that you purchase, to make sure they are dairy-free and vegan. Enjoy Life, Guittard, and Whole Foods 365 brands make good dairy-free options.
*I used Whole Food’s 365 instant decaf coffee granules when testing this recipe. They use the Swiss Water process to decaffeinate the beans.
Nutrition
Calories: 372kcal, Carbohydrates: 32g, Protein: 7g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 10mg, Potassium: 464mg, Fiber: 5g, Sugar: 22g, Vitamin A: 28IU, Calcium: 59mg, Iron: 4mg
If you try this vegan chocolate mousse recipe, please leave a comment and star rating below letting me know how you like it!
