Vegan Chocolate Mousse is an easy dessert made with 4 simple ingredients. It tastes impressive enough to serve to company, with extra plant-based protein in each bite. You’d never know it’s dairy-free just by tasting it!
Why You’ll Love It
It’s easy to make. All you have to do is melt some chocolate chips and whip them together with the rest of the ingredients. The hardest part is waiting for the mousse to chill in the fridge, before you can eat it.
It doesn’t taste like tofu. When you use silken tofu (not firm or extra-firm) the flavor totally disappears into the chocolate. I especially recommend adding a teaspoon of instant coffee granules, if you keep them on hand, to boost the overall chocolate taste. It makes a huge difference!
It contains plant-based protein. Each serving contains 7 grams of protein, to help keep you feeling satisfied.
It’s allergy friendly. This recipe is egg-free, gluten-free, nut-free, and dairy-free. (Be sure to check the label on your chocolate chips, to be sure, though. Many brands are now dairy-free, including Enjoy Life brand for an allergy-safe option.)
It’s ready to eat quickly. When you use tofu that has been refrigerated, this mousse starts to set quickly, even as you’re mixing it together with the melted chocolate. I’ve been known to start eating it straight from the bowl, but I do recommend letting it chill for at least 1 hour before serving.
Ingredients You’ll Need
What’s in vegan mousse?
- Silken tofu
- Dairy-free chocolate chips
- Vanilla extract
- Instant coffee granules (optional)
Technically, you only need the first 3 ingredients to make a dairy-free chocolate mousse, however I highly recommend adding a teaspoon of instant coffee granules, if you keep them on hand.
It 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. However, the benefit of making your own dessert is that you get to control the sweetness.
If you would prefer to use dark chocolate chips that are 70% or darker, feel free. You can always add a splash of maple syrup, if you need to during the mixing and taste-testing process.
How to Make Vegan Chocolate Mousse
1. 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 over high-heat. Place the bowl of chocolate chips on top of the pot (make sure it fully 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.
2. Mix well.
In a large mixing bowl, add the silken tofu (no need to drain the liquid), vanilla, and coffee granules, if using. Pour the melted chocolate into the bowl, and use an electric mixer to whisk it all together.
The mixture might look crumbly or 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 together, 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 on top. You can also add any other toppings you love, like coconut whipped cream or fresh berries.
Substitutions & Common Questions
Can I use firm tofu for this recipe? No, I don’t recommend using 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.
Can I replace the chocolate chips? If you prefer making your own chocolate, using 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!
Can I skip the tofu? I’ve only tested this recipe with tofu, but you may also enjoy Chocolate Avocado Pudding if you need a soy-free option.
More Vegan Dessert Recipes
Looking for more vegan dessert ideas? Try these favorites below.
Vegan Chocolate Mousse
This dairy-free chocolate mousse is made with just 3 simple ingredients, including protein-rich tofu, but you’d never know it just by tasting it! It’s super rich and decadent, and makes an easy dessert when you’re in a hurry.
- 12 ounces semi-sweet chocolate chips (see notes)
- 1 pound silken tofu
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules (optional)
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.)
In a large bowl, add the tofu (no need to drain it), vanilla, 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 together in a blender or food processor, if you prefer, stopping to scrape the sides as needed.
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.
Serve chilled, with coconut whipped cream and chocolate shavings on top, if desired. It’s also delicious with fresh berries!
*Be sure to check the label on the chocolate chips that you purchase, to make sure they are dairy-free and vegan. Enjoy Life and Whole Foods 365 brands both make good 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.
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!