How to make a rich and creamy 3-ingredient vegan chocolate mousse – either with silken tofu – or with avocado, for a soy-free version. Both are wonderfully luxurious and packed with flavor; vegans and non-vegans alike will clamor for seconds!
Creamy Dairy-free Mousse Au Chocolat (2-ways!)
Rich and creamy desserts are a favorite of mine. I already published a few silken tofu recipes on my blog, like this dairy-free cheesecake or this lemon cheesecake bars + a couple more. Though, recently, I realized I never shared a delicious vegan chocolate mousse recipe–until now! Even better, this is a 2-for-1 recipe!
I’ve included the method below to prepare a decadent silken tofu chocolate mousse. However, for those that follow a soy-free diet, I’ve also included an equally delicious avocado chocolate mousse option, too! Either recipe is dairy-free, gluten-free, nut-free, and naturally sweetened (Paleo optional)–with just minutes of prep work.
If you decide to make the tofu version, the results are super smooth and almost pudding-like but slightly lighter with a silky-smooth texture (silken tofu also makes for a great addition to these cheesecake brownies). In comparison, the avocado version is thick and buttery, with a slightly heavier texture (and no avocado flavor!). However, as a bonus, it’s packed with antioxidants and heart-healthy fats, too!
Unlike regular chocolate mousse, which contains heavy cream, eggs, and tons of sugar, and requires ‘preciseness’ to yield the best results, this tofu dessert recipe contains just a few ingredients and is super simple. The hardest part of this entire recipe is waiting the hour for the vegan mousse to set!
Have lots of guests to feed? I recommend whipping up this dairy-free chocolate mousse alongside caramel chocolate brownies and a warm option like a chocolate lava cake.
The Ingredients
- Silken Tofu OR avocado: A single package of firm silken tofu is all you need for this creamy silken tofu chocolate mousse. Alternatively, you can make a creamy avocado chocolate mousse with 340g ripe avocado for a soy-free option. Don’t worry, you won’t taste avocado at all!
- Dairy-free chocolate: Use high-quality vegan chocolate that you like to taste, as this is the prominent chocolate for your dairy-free chocolate mousse.
- Maple syrup: Alternatively, you could use 8 small dates.
- Cocoa powder (optional): For extra chocolate flavor, add some cocoa powder.
- Dairy-free milk (optional): This may be needed (especially if using dates as your sweetener) to thin the mousse slightly.
Optional Add-ins:
- Aquafaba: For a fluffier mousse, whip up ¼ cup of aquafaba (the liquid from a can of unsalted chickpeas) and then fold it into the chocolate cream – like I did with this peanut butter mousse and strawberry mousse.
- Vanilla extract: Just a little (1/2-1 tsp) can help to add depths to the chocolate flavor.
- Coffee: Adding just a little instant coffee powder will help to enhance the depths of chocolate flavor. Add a little more for a delicious mocha mousse.
- Salt: Like coffee, adding a little salt to and chocolate dessert helps enhance the chocolate flavor.
- Nut butter: Peanut butter or almond butter can be blended into the chocolate tofu mousse or gently folded (for more of a nut butter swirl).
- Orange: Adding a little orange juice and zest to the mousse is never a bad idea. Chocolate and orange a match made in heaven! Boost the flavor further with all-natural orange extract.
- Natural extracts: You can also use other natural extracts like almond or mint.
- Rosewater: Chocolate and rose combined will always remind me of Turkish Delight! Top off with some edible rose petals for a beautiful and delicious treat to impress.
- Spices: Another easy way to boost flavors in the mousse is with spices—Gingerbread, cinnamon, ginger, pumpkin spice, etc.
Please read the recipe card below for the full ingredients list, measurements, recipe method, and nutritional information.
How to Make Vegan Chocolate Mousse
This recipe is so simple to make, it takes just three practically foolproof steps!
- First, melt the chocolate in a double boiler on the stove. Be careful not to get any water in the bowl, or the chocolate will seize.
- Then, add the melted chocolate and all the remaining vegan chocolate mousse ingredients to a blender or food processor. Blend until super creamy. There’s no need to press the silken tofu (if using).
If you are using dates, I recommend adding a few tablespoons of milk for a thinner avocado/ tofu chocolate mousse.
- Pour the chocolate cream mixture into small jars/cups, and refrigerate for about one hour to set. Then they’re ready to enjoy!
Serving Suggestions
You can enjoy this dairy-free chocolate mousse alone or with the toppings of your choice. I recommend a little whipped coconut cream, additional shaved dairy-free chocolate, and possibly berries or freeze-dried berries.
For even more decadence, you could drizzle the vegan mousse with a bit of caramel sauce and a scoop of ice cream like this chocolate ice cream or peanut butter nice-cream.
How to Store
You can store either vegan chocolate mousse variety (tofu or avocado) in the refrigerator, covered, for up to five days.
I haven’t tried freezing, either. Though I know that silken tofu doesn’t freeze particularly well, and avocado texture will also be impacted. Therefore, I don’t recommend it. However, if you try–let me know if it works for you.
Tip: While freezing and thawing the chocolate mousse may not work, I imagine freezing the mousse to enjoy like frozen ‘pudding pops’ straight from the freezer may work.
Recipe Notes
- Dutch cocoa powder: For an even richer flavor, you can use a combination of regular and Dutch-processed cocoa powder (used in Oreo’s).
- Paleo chocolate mousse: Use avocado and Paleo-friendly dark chocolate. Either sweetener (maple or dates) will work.
- Experiment with chocolate: Experiment with how dark you want your chocolate to be in this healthy chocolate mousse. I like to use 70%. The % you use will also impact how much sweetener you need, so adjust accordingly.
- Make mini mousse ‘cake’ cups or tartlets: Before transferring the dairy-free chocolate mousse to your jars/cups/tart molds, add a crust; either a cheesecake-style biscuit/butter layer (with homemade cookies or Oreos/similar). Alternatively, use a healthy no-bake crust as I used for these vegan cheesecake tarts or vegan chocolate pie. Then pour the mousse over the crust, allow to set, and enjoy!
Other Vegan Chocolate Dessert Recipes
- 2-Ingredient condensed milk chocolate truffles
- Keto chocolate truffles
- White chocolate peanut butter cups
- Vegan white chocolate
- Double chocolate chip fudge cookies
- Chocolate salami
- Peanut butter chocolate truffles
If you try this vegan chocolate mousse recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan. I love seeing them.
Vegan Chocolate Mousse
Video
Ingredients
- 1 (12.3 oz) package (340 g) silken tofu (see notes)
- 2.8 oz (80 g) dairy-free chocolate
- 2 ½ tbsp (50 g) maple syrup
- 1 tsp cocoa powder (optional)
Instructions
- You can watch the video in the post for visual instructions.Melt the chocolate in a double boiler on the stove (or in the microwave).
- Blend the drained silken tofu and maple syrup first, then add the melted chocolate and blend again until super creamy. No need to press the tofu.
- Pour the chocolate cream into small jars, refrigerate for about 1 hour, and enjoy!
Notes
- Silken tofu: I used firm silken tofu. If you want to make the recipe soy-free, then use 340 grams of avocado.
- Sweetener: Any other liquid sweetener works fine. You can use 8 small dates instead of maple syrup, however, the texture will be rather thick and not fluffy at all. Therefore, I recommend adding a few tablespoons of dairy-free milk, to make the cream thinner.
- For a fluffier mousse, whip up ¼ cup of aquafaba (the liquid from a can of unsalted chickpeas) and then fold it into the chocolate cream – as I did with this peanut butter mousse and strawberry mousse.
- Total time doesn't include chill time.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!
Hello!
This is delicious! Would I be able to use this to fill a wedding cake with? Wondering if it will be stable enough?
So happy you like it, Angelica 😊
Short answer: I wouldn’t use it as is for filling a wedding cake.
This mousse is soft and creamy, more like a pudding. Even after chilling, it stays quite delicate. In a tall layered cake, especially at room temperature for a while, it could squish out or make the layers slide.
If you’d like to use it, here are safer options:
• Use it only in a thin layer and pipe a firm buttercream dam around the edge of each cake layer
• Increase the chocolate to about 120 to 150 g to make it firmer
• Add 1 to 2 tsp agar powder, gently simmer the blended mixture for 2 minutes, then let it cool slightly before filling
• Or fold in some melted cocoa butter for extra stability
For a wedding cake that needs to sit out, a ganache style filling with more chocolate or a firm vegan buttercream is usually more reliable.
Can I use cocoa powder to get the same rich chocolate taste? (I don’t have any solid baking chocolate) How much cocoa powder should I add? And then do I need to add a little more maple syrup?
You can use cocoa powder, but it won’t behave the same as solid chocolate. Solid chocolate contains cocoa butter, and that fat is what makes the mousse firm up in the fridge. Cocoa powder has almost no fat, so on its own it will stay soft.
If you want to use cocoa powder instead, do this:
Use about 2 to 3 tablespoons cocoa powder. Increase the maple syrup slightly to about 3 to 4 tablespoons, depending on how sweet you like it.
Add 2 to 3 tablespoons melted coconut oil or cocoa butter to replace the missing cocoa butter.
Blend everything, then chill well. With the added fat, it will set and still have a rich chocolate flavor.
I didn’t realise I wasn’t using silken tofu and hence the mixture was crumbly, however it still tastes yummy!
So glad it still tasted yummy! Yes, regular tofu makes the mixture much drier and crumbly, while silken tofu gives that smooth, creamy texture. If you try it again with silken tofu, you’ll see a big difference — but glad this batch was still delicious! 😊💛
i made it today,it looks exactly like yours.Texture great,i still taste the tofu ..its just an aftertaste but i will put more cocoa or chocolate next time
Thanks so much for trying the recipe and for your feedback, Silvia! 😊 That slight tofu aftertaste can definitely pop through sometimes depending on the brand. More cocoa or chocolate is a great idea – it’ll deepen the flavor and balance it out more. Let me know how it goes next time!
Can you use butter bean to make the aquafaba?
Butter beans produce a viscous cooking liquid that can whip up (to some extent), bind, and emulsify—similar to chickpea aquafaba.
Chickpea aquafaba is more consistent and has the highest concentration of the right protein/starch combo. Butter bean aquafaba may be less stable when whipped and may take longer to reduce to usable consistency.
Tips for Use:
– Use unsalted butter beans (or cook your own)
– Simmer or reduce the cooking liquid to thicken it
– Chill before whipping for better results
I made this today with silken tofu and added a teaspoon of cocoa powder Delicious!!
Glad you liked it! 🙂
Thanks for your feedback, Debora.
I used tofu and avocado. I really liked it!
Yummy delicious. Didn’t use maple sirup at all, only Vivani dark chocolate for cooking and it was absolutely sweet enough. In fact, i love the dessert as it is not too sweet, very creamy and easy to prepare.
That’s great. Thanks for your feedback, Eva. 🙂