This easy Vegan Tofu Chocolate Mousse requires just 4 wholesome ingredients and is so easy to make. It’s rich and creamy, yet also airy and light. Perfect for your chocolate craving.
Few things say, "I love you" like chocolate. And, nothing says it better than this vegan chocolate mousse recipe! (Really, it’s just a fancy name for vegan chocolate pudding)
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 Silken Tofu Extra Firm. So, it cuts down on the fat but retains much of what you long for in a chocolate mousse. Like the light, rich, creamy, and airy texture that’s so decadent yet satisfying.
Skeptical are we? I get it but let’s give it a chance before we get all judgmental. It tastes so much like the real thing you won’t believe it.
LET’S DO THIS!
Tofu Chocolate Mousse Recipe Ingredients
Just four ingredients and 15 minutes are all you need to make this amazingly delicious, light, airy, and chocolatey dessert.
- Tofu: I prefer Mori-Nu Silken Tofu Extra Firm. You can use any brand you prefer, but it MUST BE SILKEN TOFU!
- LiquidSweetener: maple syrup is perfect.
- Chocolate: unsweetened cocoa powder or raw cacao powder.
- Vanilla Extract: vanilla works in sweet recipes like salt does in savory ones. It adds depth and brings out all of the other flavors.
How To Make Vegan Chocolate Mousse
This tofu chocolate mousse is fast and easy recipe vegans and non-vegans alike will love.
- Add all of the ingredients to a high-speed blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as necessary.
- Using a rubber spatula, pour and scrape the mixture into a glass jar or container and let chill for 2 hours or overnight. This will allow it to thicken.
- Spoon into a small bowl or serving dishes and top with your favorite berries, chopped almonds, chocolate shavings, or a little vegan whipped cream.
- Enjoy!
Substitutions, Notes, & Tips
- Use "SILKEN TOFU" not regular tofu. You will not get a creamy consistency with regular tofu. CLICK HERE and read this great post on the different types of tofu and how it can be used.
- If you don’t have cocoa powder you can sub melted chocolate. Use ¾ cup of non-dairy dark chocolate chips and melt in the microwave in 20-second increments. Add the melted chocolate to the blender or food processor with all the other ingredients and simply follow original directions.
- Cover and store leftovers in the fridge for up to 3 days.
Serving Suggestions
Raspberries, chopped nuts, chocolate shavings, or a little vegan whipped cream are a few of my favorite things to serve with this delicious dessert.
But, it’s great served plain.
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
This Vegan Chocolate Mousse is amazing! It’s rich, creamy, silky, and absolutely delicious. Gluten free, dairy free, and completely vegan.
- 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: Blend
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 box (12 ounces) of Mori-Nu Silken Tofu Extra Firm
- ⅓ cup maple syrup
- 1 teaspoon of pure vanilla extract
- 2 Tablepsoons of cacao or unsweetened cocoa powder
- Pinch of salt (optional)
Instructions
- Add all of the ingredients to a high-speed blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as necessary.
- Using a rubber spatula, pour and scrape the mixture into a glass jar or container and let chill for 2 hours or overnight. This will allow it to thicken.
- Spoon into a small bowl or serving dishes and top with your favorite berries, chopped almonds, chocolate shavings, or a little vegan whipped cream.
- Enjoy!
Notes
Use "SILKEN TOFU" not regular tofu. You will not get a creamy consistency with regular tofu. CLICK HERE and read this great post on the different types of tofu and how it can be used.
If you don’t have cocoa powder you can sub melted chocolate. Use ¾ cup of non-dairy dark chocolate chips and melt in the microwave in 20-second increments. Add the melted chocolate to the blender or food processor with all the other ingredients and simply follow the original directions.
Cover and store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size:
- Calories: 259
- Sugar: 34.2 g
- Sodium: 70.2 mg
- Fat: 5.4 g
- Carbohydrates: 42.6 g
- Fiber: 1.8 g
- Protein: 13 g
- Cholesterol: 0 mg
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Really good and super easy but I’m not fond of the maple syrup as sweetener. Could you use medjool dates instead?
Yes, you could make date syrup and swap out very easily.
This recipe is my go to for a quick dessert! We love it! I’ve made it with the ingredients you recommend which is the best! But today I used honey and regular tofu as substitutes and just added some water to make it super creamy. It came out amazing! Thanks for the recipe!!
You are most welcome and thank you for reaching out.
OMG!!! This tastes INCREDIBLE. It tastes like a super indulgent dessert, just as good as any full-fat dairy chocolate mousse!! And it takes like 3 minutes to put together!! This will be a staple in our home now!! Thanks for sharing xxx
Wow, that’s awesome! I’m so glad you enjoyed it. Thank you!
Hi. I know this would technically make it not vegan (at least for some), but could honey be used instead of syrup? If so, do you know how much?
Yes, absolutely! Although vegans do not consume honey, many on a plant-based diet use it. Enjoy!
So easy and delicious! I used regular silken tofu and cacao powder and it was wonderful. Thank you for sharing this recipe!
Mine is still chilling but I licked the spatula and it tastes delightful! I only had silken lite firm tofu, but I think it will thicken up nicely if previous experience is any indication; I use it for tofu mayo and sour cream. I might be able to wait until dinner to see. Thanks for sharing!
Is it really true that you say 12 T of chocolate chips (3/4C) replaces the 2 T of cacao powder without any other changes to the recipe? Amounts seem off.
3/4 cup of melted chocolate chips to replace the cocoa powder. The amount is correct because cocoa powder is very concentrated.
276 grams of sugar is 4 days max recommended for an active male!! … all in 1 snack yet.
Look at the nutritional info again…it’s 34.2 g, not 276g.
Delicious recipe!. Just for reference, everything I looked up has 1/3cup Maple Syrup as around 70-80g sugar and 250+ calories, so might be worth considering for those who value such information. Honestly it tastes good enough that I think it’s worth it, either way!
This is so simple and so wonderful!! My son and I love this! I have autoimmune diseases that can make cooking a chore. Thank you for your simple and delicious recipes!
Thank you so much!!!
I made it last night to have for today. This is so good. I am trying to not eat it all by myself in one sitting.
Hi Shane- I love your recipes.I have a question: can soft silken tofu be used for this recipe instead of extra firm? Thanks.
Hi! Actually, it’s extra-firm silken tofu that is used. It’s the Mori-Nu boxed. But, yes, silken tofu works:)
This is incredibly delicious!
Thank you!!!
Just licked the spoon (before putting it in the fridge) to chill, and yummo! It’s so decadent! Can’t wait for this treat tonight.
And so quick and easy to make as well.
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 apparently never made the mousse in August 2020 but in August 2021 I did. Oh my, this mousse is soooo good!!!!!!! I used a container of Trader Joe tofu that just says organic tofu and nothing about what type. The guy in the store said it was silken. Ha. Like he knew. Ended up being soft, maybe medium. But I see now that it completely doesn’t matter. Even firm or extra firm would work great. I used the whole 19z block of tofu and adjusted the other measurements. This is why we took math in high school! It was my first try with my brand new Vitamix Pro-750.
Recipe calls for 12z of tofu so I’m using 7z more ounces, a tad over 50% more.
• 1/3 cup maple syrup
1/3C = 5T. Add 2.5T for 50% more plus half a tablespoon for the “tad more” so make it 3T extra + the original 5T = 8T = ½ C
• 1/2 tsp. vanilla
Add 1/4t for 50 percent more = 3/4t, add 1/4t for the “tad” = 1t vanilla
• 2 Tbsp of cacao or unsweetened cocoa powder
Add 1T for 50% more + 1t for the tad, so 3T + 1t = 4t unsweetened dark cocoa powder
Tiny pinch of salt
I’ll finish it tonight, just little ole me. Maybe I’ll double it next time. Later I’ll make Shane’s banana bread. I’ll use the Vitamix to mix everything, including the frozen bananas. THIS MOUSSE IS A GIANT WINNER!! Shane, you’re fabulous!
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.