This easy Vegan Chocolate Mousse comes together in just 20 minutes and makes for a special and decadent dessert! Made with just a few ingredients, including silken tofu and dark chocolate, these chocolate pots de crème are creamy and irresistible.
Key Ingredients & Notes
- Silken Tofu: The silken tofu makes the vegan dessert creamy and irresistible! Be sure to really press out and drain the liquid from the tofu before blending.
- Vegan Chocolate Chips: Lily’s Dark Chocolate Chips work great for this! Lily’s chocolate has no added sugar.
- Vanilla: for added flavor!
- Maple: for a touch of extra sweetness (optional!)
- Berries for garnish: Garnish with your favorite fruit, such as strawberries, blueberries, or raspberries.
Why this recipe rocks
- The silken tofu is a wonderful source of protein and works as a great substitute for dairy in this recipe!
- With just 4 ingredients and less than 20 minutes needed, this chocolate mousse is so easy to make!
- Gluten-free and vegan, this dessert is great for serving a crowd!
- Since it is served cold or at room temperature, this mousse is a great prep-ahead dessert.
Prep ahead tips
This recipe is great served immediately or the next day. Served immediately, it’s silky smooth pudding. Chilled overnight, it’s like an ultra-thick pot de crème.
More vegan desserts you’ll love
I hope you give this vegan Chocolate Mousse a try! It is the perfect special chocolate dessert to make this Valentine’s or Galentine’s Day.
Vegan Chocolate Mousse
Made with silken tofu and dark chocolate, this easy Vegan Chocolate Mousse comes together in just 20 minutes and makes for a decadent dessert!
Ingredients
- 1 lb silken tofu drained
- 2 tsp vanilla extract
- Kosher salt
- 1½ cups semisweet vegan chocolate chips
- 1 tsp maple syrup optional
- Chopped strawberries or blueberries for garnish
Instructions
- In a medium saucepan, bring 2 in [5 cm] water to a simmer. Place the tofu, vanilla, and ¼ tsp salt in a blender and puree on low speed until smooth, scraping down the sides with a spatula if needed.
- When the water is simmering, place the chocolate chips in a medium heatproof bowl that will fit in the saucepan over the simmering water without touching it. Turn the heat to low and melt the chocolate, stirring, until smooth, 2 to 3 minutes.
- Allow the chocolate to cool slightly, then pour into the blender. Puree until smooth, scraping down the sides if necessary, until the tofu and chocolate are combined. Taste and add the maple syrup if desired. Taste once more and add a pinch of salt if needed
- Divide the mixture evenly among six ½-cup [120-ml] ramekins. Garnish with berries before serving.
Notes
Serves 4-6
Tried this recipe?Let us know how it was!
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