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!
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.
Vegan Chocolate Mousse
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.