This Vegan Chocolate Mousse is amazing! It’s rich, creamy, silky, and absolutely delicious. Gluten free, dairy free, and completely vegan.
Few things say, “I love you” like chocolate. And, nothing says, “I care” like being concerned for someone’s health. So, why not combine the two into one awesome dessert? Check out this loving cup of health and affection.
What makes it so special? Most vegan mousse recipes use avocado, full fat coconut milk, or coconut cream to get the creamy texture. And, nothing wrong with that. I have a couple of those recipes here at Shane & Simple.
But, this one uses Mori-Nu Siken Firm Tofu. So, it cuts down on the fat but retains much of what you long for in a chocolate mousse. Skeptical are we? I get it. But, just wait until you try it.
So, let’s get to it.
Table of Contents
Vegan Chocolate Mousse Ingredients
Here’s all you need to make this 4 ingredient vegan chocolate mousse.
- Mori-Nu Silken Firm Tofu
- Cocoa Powder or Cacao
- Maple Syrup
- Vanilla Extract
How To Make Vegan Chocolate Mousse
This Vegan Chocolate Mousse is so easy to make.
You simply add all the ingredients to your Vitamix or high-speed blender and blend until everything is silky smooth. If you need to, stop and scrape down the sides with a rubber spatula, then continue blending.
Now, all that’s left is to let it chill in the fridge for a couple of hours. I prefer to let it sit overnight so it thickens even more. You can eat it right away but letting it chill allows it to thicken.
Vegan Chocolate Mousse Notes & Tips
You MUST use “SILKEN TOFU” not regular tofu. Yes, there is a difference and it’s very important that you understand that. A lot of people don’t like tofu because at some point they had a bad experience. But, most bad experiences usually stem from the fact people don’t take the time to learn about tofu. Remember, not all tofu is created equal.
CLICK HERE and read this great post on the different types of tofu and how it can be used.
You are going to LOVE this Vegan Chocolate Mousse recipe. It’s…
- Rich
- Creamy
- Decadent
- Perfect for Valentine’s Day
- Easy to make
- Healthy
- Super chocolatey
- & Delicious
More Delicious Tofu Recipes
- Tofu Breakfast Scramble
- Grilled Marinated Tofu
- Easy Vegan Tofu Sour Cream
- Tofu Ricotta Cheese
- No-Bake Chocolate Peanut Butter Pie
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Easy Vegan Chocolate Mousse
- Prep Time: 5 minutes
- Cook Time: 2 hours (includes chill time)
- Total Time: 2 hours 5 minutes
- Yield: 2 servings 1x
- Category: Vegan Dessert Recipes
- Method: Vitamix
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chocolate Mousse is amazing! It’s rich, creamy, silky, and absolutely delicious. Gluten free, dairy free, and completely vegan.
Ingredients
- 1 12-ounce box of Mori-Nu Extra Firm Silken Tofu
- ⅓ cup maple syrup
- ½ tsp. vanilla
- 2 Tbsp of cacao or unsweetened cocoa powder
- Pinch of salt (optional)
Instructions
- Add all ingredients to a high speed blender and blend until everything is completely smooth. Stop to scrape down the sides as necessary.
- Pour the mousse into a glass jar or container and let chill for 2 hours or overnight. This will allow it to thicken.
Suggested Toppings
- Raspberries
- Blueberries
- Vegan Chocolate Chips
- Cocoa powder
Keywords: vegan chocolate mousse, vegan dessert recipes, plant-based recipes, dessert, chocolate, valentines day
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Yum!!! This is just so delicious. My husband thinned it out with almond milk for a chocolate milkshake! I couldn’t get silken tofu so used regular extra firm … it worked out fabulously.
Many thanks for this recipe.
What other pudding flavors have you tried with tofu as a base?
I was thinking a touch of orange in this one wouldn’t go amiss… grand marnier!!
★★★★★
Hi Shane!
I made this tonight and it tastes AMAZING! The only problem I had is it never really firmed up… It stayed fairly Runny. Is there a reason for that which you know of? Thank you!
★★★★★
Hi, Annika! I’m glad you enjoyed the taste and sorry it didn’t firm up. Try using extra-firm silken tofu. That should help. Let me know how it goes.
★★★★★
Served this for our Valentine’s Day dessert. I originally saw the recipe using avocado, but I’m glad I found this one. I’m sure both are equally delicious but I wanted more protein and less (good) fat. I served it in low profile champagne glasses and topped each with whipped coconut cream, a few drops of chambord and a 100% chocolate wafer. Beautiful and delicious.
★★★★★
can i leave out the cocoa powder?
It’s what gives it the chocolate flavor. So, not sure it would be that great without it. But, hey, you may enjoy it.
Can anything replace the soy
You can use avocado. Try this one: https://shaneandsimple.com/amazing-vegan-chocolate-pudding/
I just made it and can’t believe it’s dairy free! This recipe is stupid easy and beyond delicious!
★★★★★
Thank you so much, Annie! Blessings.
This sounds great. Could coconut nectar be used in place of the maple syrup?
Sure thing.
two separate batches now and it just doesnt get thick. it does at the top but not all the way through. this last batch i had to stir it up to get a good consistency but was still not thick enough. would blending it longer help this? love the mousse just not sure what else to do to get it right.
★★★★★
Delicious recipe. Mark Bittman had a version that required melting chocolate. I like yours – much easier.
(Bittman suggested added chili powder. Try it!)
★★★★★
Thank you so much, Jeff!
I’ve had that recipe taped to the inside of a cabinet since 2009! Going to try Shane’s recipe first but can never go wrong with Bittman. His is very sweet, though, using 3/4C sugar to 1 pound tofu. Extrapolating Shane’s 1/3C maple syrup for 12 ounces of tofu = an additional 5t maple syrup + 1/4t + 1/8t. I converted Shane’s recipe for 12z tofu for the 16z package that I have, so each ingredient is increased by 1/3. I’ll review it here later or tomorrow. Giving it 5 stars because I have a feeling I’m going to love it.
★★★★★
I made it this morning for tonight’s dessert and just licking the spoon was heaven ❤️❤️
I added ½ tsp of chocolate extract, since I had it, couldn’t be bad, right??
Not bad at all, Peggy:) Sounds great and glad you enjoyed it.
Oh. My. Yum! I made a test batch to make sure we liked this before Valentine’s Day dinner… I was hoping to keep some for V’day, but I doubt it’ll last the next 2 days. Once Hubby tasted it with the raspberries, he said, “Shane is the frickin’ MAN!” If there’s any left by tomorrow morning I’m going to share it with the girls in the office. Awesome!
★★★★★
Hi, Emily! Hey, all the more reason to make more. Tofu is a wonderful thing:) Blessings.
Question, my local Publix only has a 16 oz of their Greenwise Silken (doesn’t say if it’s firm or anything else) tofu. Do you think that’ll work? (also, any tips on how to use the other 4 oz of tofu if it’s okay to use?) Thanks for any advice!
Yes, it should work just fine. As far as the other 4 oz. goes…that’s a good question:) You could put it in your smoothie if you make one. It adds a creaminess much like yogurt.
omg, looking forward to trying this as a special Valentine’s Day dessert!
Because the silken tofu contains soy isolates, could another type of tofu work?
You could try soft regular tofu, but the texture might not be as smooth. You might want to try Nasoya silken, I don’t think it contains the isolates.
JCB,
Nasoya organic silken tofu does not contain soy isolates. It is in the refrigerated section. Hope that helps you. Have a Blessed day 🙂
Decadent.
★★★★★
Although I didn’t try this recipe yet, I gave it five stars as I know all your recipes are topnotch!
The chocolate mousse I’ve been making lately contains avocados, cocoa powder, chocolate chips, plant milk, vanilla extract, salt and maple syrup. It’s soooooo rich and delicious. I usually serve it atop a wonderful tofu cheesecake I make. OMG! What a decadent dessert!
★★★★★
Haha, thank you so much, Linda! I hope it lives up to your expectations:) Blessings.