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    Home » Recipes

    Tofu Chocolate Mousse Recipe (Vegan)

    Jump to Recipe·Print Recipe

    This easy Vegan Tofu Chocolate Mousse requires just 4 wholesome ingredients and is so easy to make. It’s rich, creamy, yet also airy and light. Perfect for your chocolate craving.

    vegan chocolate mousse in glass jar on table

    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!

    picture of tofu, maple syrup, vanilla, and cocoa powder

    Table of Contents

    • Tofu Chocolate Mousse Recipe Ingredients
    • How To Make Vegan Chocolate Mousse
    • Substitutions, Notes, & Tips
    • Serving Suggestions
    • More Delicious Tofu Recipes
    • Easy Vegan Chocolate Mousse

    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.

    1. 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.
    2. 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.
    3. Spoon into a small bowl or serving dishes and top with your favorite berries, chopped almonds, chocolate shavings, or a little vegan whipped cream. 
    4. Enjoy!
    vegan chocolate mousse and cocoa powder on table

    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.

    spoon with chocolate mousse on table with raspberries

    More Delicious Tofu Recipes

    • Tofu Breakfast Scramble
    • Grilled Marinated Tofu
    • Easy Vegan Tofu Sour Cream
    • Tofu Ricotta Cheese
    • No-Bake Chocolate Peanut Butter Pie
    Vegan chocolate mousse with cocoa powder.

    Follow me on Facebook, Pinterest, or Instagram, & be sure to subscribe to my newsletter. If you make this recipe please come back to comment and rate it. I’d really appreciate it. Enjoy!

    Print
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    Easy Vegan Chocolate Mousse

    ★★★★★

    5 from 13 reviews

    Print Recipe

    This Vegan Chocolate Mousse is amazing! It’s rich, creamy, silky, and absolutely delicious. Gluten free, dairy free, and completely vegan.

    • Total Time: 2 hours 5 minutes
    • Yield: 2 servings 1x

    Ingredients

    Units Scale
    • 1 12–ounce box 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

    1. 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.
    2. 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.
    3. Spoon into a small bowl or serving dishes and top with your favorite berries, chopped almonds, chocolate shavings, or a little vegan whipped cream. 
    4. Enjoy!

    Equipment

    Mori-Nu Silken Tofu Extra Firm

    Buy Now →

    Cacao

    Buy Now →

    Cocoa Powder

    Buy Now →

    Vitamix

    Buy Now →

    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.

    • Author: Shane Martin
    • Prep Time: 5 minutes
    • Cook Time: 2 hours (includes chill time)
    • Category: Vegan Dessert Recipes
    • Method: Blend
    • Cuisine: Vegan
    • Diet: Vegan

    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

    Keywords: vegan chocolate mousse, vegan dessert recipes, plant-based recipes, dessert, chocolate, valentines day

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    Reader Interactions

    Comments

    1. Melinda

      August 24, 2022 at 10:07 pm

      This is incredibly delicious!

      Reply
      • Shane Martin

        August 25, 2022 at 3:26 pm

        Thank you!!!

        Reply
    2. SandraM

      March 03, 2022 at 12:41 pm

      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.

      ★★★★★

      Reply
    3. Janice

      May 08, 2021 at 8:06 pm

      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!!

      ★★★★★

      Reply
    4. Annika

      May 01, 2021 at 12:58 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        May 02, 2021 at 10:06 am

        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.

        ★★★★★

        Reply
    5. Ali Ginn

      February 17, 2021 at 7:08 am

      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.

      ★★★★★

      Reply
    6. jame

      January 29, 2021 at 12:37 am

      can i leave out the cocoa powder?

      Reply
      • Shane Martin

        January 30, 2021 at 8:11 pm

        It’s what gives it the chocolate flavor. So, not sure it would be that great without it. But, hey, you may enjoy it.

        Reply
    7. Ronda

      June 01, 2020 at 1:15 pm

      Can anything replace the soy

      Reply
      • Shane Martin

        June 01, 2020 at 3:13 pm

        You can use avocado. Try this one: https://shaneandsimple.com/amazing-vegan-chocolate-pudding/

        Reply
    8. Annie Wilkes

      April 10, 2020 at 8:36 pm

      I just made it and can’t believe it’s dairy free! This recipe is stupid easy and beyond delicious!

      ★★★★★

      Reply
      • Shane Martin

        April 10, 2020 at 9:44 pm

        Thank you so much, Annie! Blessings.

        Reply
    9. Shanna

      March 15, 2020 at 10:29 pm

      This sounds great. Could coconut nectar be used in place of the maple syrup?

      Reply
      • Shane Martin

        March 17, 2020 at 8:43 am

        Sure thing.

        Reply
    10. Adam

      February 19, 2020 at 4:08 pm

      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.

      ★★★★★

      Reply
    11. Jeff

      February 17, 2020 at 10:44 pm

      Delicious recipe. Mark Bittman had a version that required melting chocolate. I like yours – much easier.
      (Bittman suggested added chili powder. Try it!)

      ★★★★★

      Reply
      • Shane Martin

        February 18, 2020 at 1:37 pm

        Thank you so much, Jeff!

        Reply
      • Marge Teilhaber

        August 06, 2020 at 2:45 pm

        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.

        ★★★★★

        Reply
        • Marge Teilhaber

          August 16, 2021 at 6:14 pm

          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!

          ★★★★★

          Reply
    12. Peggy Wilkins

      February 14, 2020 at 4:06 pm

      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??

      Reply
      • Shane Martin

        February 18, 2020 at 1:32 pm

        Not bad at all, Peggy:) Sounds great and glad you enjoyed it.

        Reply
    13. Emily

      February 12, 2020 at 10:03 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        February 13, 2020 at 12:37 pm

        Hi, Emily! Hey, all the more reason to make more. Tofu is a wonderful thing:) Blessings.

        Reply
    14. Emily

      February 10, 2020 at 8:29 pm

      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!

      Reply
      • Shane Martin

        February 10, 2020 at 11:34 pm

        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.

        Reply
    15. Emily

      February 08, 2020 at 6:33 pm

      omg, looking forward to trying this as a special Valentine’s Day dessert!

      Reply
    16. JCB

      February 04, 2020 at 7:40 pm

      Because the silken tofu contains soy isolates, could another type of tofu work?

      Reply
      • Shane Martin

        February 05, 2020 at 10:13 am

        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.

        Reply
      • Becky

        February 05, 2020 at 10:21 am

        JCB,
        Nasoya organic silken tofu does not contain soy isolates. It is in the refrigerated section. Hope that helps you. Have a Blessed day 🙂

        Reply
    17. Shane Martin

      February 04, 2020 at 5:50 pm

      Decadent.

      ★★★★★

      Reply
    18. Linda B-B

      February 04, 2020 at 5:27 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        February 04, 2020 at 5:49 pm

        Haha, thank you so much, Linda! I hope it lives up to your expectations:) Blessings.

        Reply

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