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.
- 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.
- 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!
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.
- 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
- 1 (12.3 oz) package (340 g) silken tofu (see notes)
- 2.8 oz (80 g) dairy-free chocolate
- 2 1/2 tbsp (50 g) maple syrup
- 1 tsp cocoa powder (optional)
- 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!
- 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
Is it possible to skip the chocolate bar and just use cocoa powder?
Hi Nancy, the chocolate helps to thicken the mousse, and it would probably also taste very bland without it.
Would this work with a blender if I don’t have a food processor?
Yes, sure. 🙂
Can I substitute regular tofu for silken as I can’t find it anywhere.
If you use the softest tofu you can find, then yes. 🙂
Thank you for this quick, easy, and most importantly, delicious recipe! I made it as a dessert for my mom’s birthday dinner, and it was a total hit. I followed your suggestion to fold in aquafaba and it turned out light and fluffy too. This will be on my go-to list for tasty desserts!
Sounds wonderful! I am so glad you liked the recipe, Cynthia. 🙂
I made this recipe and even though the taste was fine, it ended up a bit watery and didn’t have the body as you had in your photos. Did I do something wrong? Anything to help make it less watery? Thanks!
Hi Aneesa, was your silken tofu firm? Maybe you haven’t drained the tofu water well.
This was a fabulous quick dessert for our daily-allergy family! To make it fluffier, we used the so-delicious coconut whip. Thanks for the recipe!
Sounds awesome, Amanda. So glad you liked it. 🙂
I tried this last night and it was tasty. However, in my opinion, this is definitely more of a chocolate pudding than it is a mousse. According to my knowledge, mousse is very airy and light and needs some kind of whipping to get the air into it, yielding a very specific texture. Silken tofu is great for pudding. Aquafaba-based mousses nail it, however I’m not a fan of bean water, for health and taste reasons. Hope to find a way to make an airy, light, clean-ingredient mousse someday! Thanks for your recipes.
Raul, you can always use vegan whipped cream (or whipped coconut cream) if you don’t like Aquafaba. 🙂
Hello Michela 🙂
I made this chocolate mousse with avocado basis instead of silken tofu. The Mousse was incredible. I think this will be my go to fast dessert for guests and for us at home. I am really happy that I found it :3 Thank you for sharing it with us.
You are very welcome, Ana! So glad you love it. 🙂
I can’t get past the taste of the soy. I’ve tried several of these recipes that call for silken tofu but they always taste like tofu. The texture is nice though.
It depends on which other ingredients are in the recipe. I can assure you that my recipe doesn’t taste like tofu at all.
Just made this with silken tofu, 2 tbsp maple syrup, a pinch of salt, and an extra tsp of cocoa powder. Great texture, flavor, and easily adaptable. Thank you for all the suggestions within the post!
You are very welcome, Simon! I am happy it turned out delicious. 🙂
Not a fan of aguafaba, my recipes always have an aftertaste of chickpeas. Am I doing something wrong?
Charles, the recipe doesn’t contain aquafaba.
You mentioned that Aquafina can be added to make it fluffier
Yes, but aquafaba is optional, as mentioned in the notes. The original recipe doesn’t contain it. 🙂
How long does the mousse keep in the fridge?
Hi Teresa, as mentioned in the post it keeps in the fridge for up to 5 days. 🙂
I have made the tofu version several times and absolutely love it. The perfect afternoon snack in this hot weather, nutritious and satisfying. The only change I made was to swap the maple syrup for stevia. Thank you for this excellent recipe!
You are very welcome! I am so glad you love it. Thanks for your feedback. 🙂
What dairy free chocolate are you using? Most chocolate is high in sugar which I can’t tolerate. I use cacao with no sugar but looks like you are using something particular. Thank you.
Hi Kara, the one I use is “Ritter Sport” with 74% cocoa.
The best Vegan Chocolate Mousse I’ve ever tried!
Hi Dilyana, I am so glad you liked it. Thanks for your feedback. 🙂