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close-up of vegan chocolate mousse in glass with spoon
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Vegan Chocolate Mousse

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!
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 2

Ingredients

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 Facts
Vegan Chocolate Mousse
Amount per Serving
Calories
269
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
40
%
Carbohydrates
 
41
g
14
%
Fiber
 
3
g
12
%
Sugar
 
34
g
38
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.