Vegan Chocolate Mousse

This vegan chocolate mousse is rich, creamy and incredibly easy to make. It’s high in protein thanks to the tofu, refined sugar free and perfect for a healthier dessert!

This vegan tofu chocolate mousse is *truly* my new favorite dessert. Not only does it take just 5 minutes to whip up, but it’s velvety smooth, perfect chocolatey and even good for you!

Traditional chocolate mousse is made with eggs and cream so it is not vegan friendly.This version is made with a base of silken tofu, so it’s a high protein dessert you can feel good about eating!

This refined sugar free recipe is perfect to have on hand for a sweet treat after dinner, or serve to guests at a party! Try my protein pudding or avocado chocolate mousse next!

Before we get started…

• Be sure to use silken tofu! Firm, extra firm or even medium tofu will not work here. It will lead to a grainy texture. Be sure your tofu is silken!
• Semi-sweet chocolate works best here. You need a full 8 ounces.
• The recipe tastes best when it’s chilled, so leave enough time between mixing and serving so it can set in the fridge.

How to make vegan chocolate mousse

Melt the chocolate in the microwave in 30 second intervals, stirring between each interval.

Add all ingredients to a food processor or high speed blender. Blend until completely smooth.

Taste and adjust flavors as desired. Transfer to a container and let set in the fridge for at least 1 hour, ideally 2 for the best texture.

Serve with coconut whipped cream and chocolate shavings or berries. Enjoy!

Key ingredients & swaps

Don’t let this scare you, but this vegan chocolate mousse is made out of primarily melted chocolate and silken tofu! I know that sounds weird, but it really makes this recipe incredibly light, yet rich and creamy. Here’s what else you need:

Silken tofu. The key ingredient! You cannot sub for any other kind of tofu as this will give the mousse a very gritty texture. Silken tofu is really smooth and blends beautifully into the other ingredients.

Chocolate. I suggest using semi-sweet chocolate, but you can use dark chocolate which is almost always vegan. If you use a darker chocolate, you likely won’t need as much as the recipe calls for. I’d suggest using closer to 5-6 ounces instead of 8.

Cocoa powder. The cocoa powder helps enhance the chocolate flavor and thicken the mousse up a bit so it isn’t runny.

Maple Syrup. Any sweetener will work here, but I like using maple syrup to keep it refined sugar free.

Vanilla and salt. Just a pinch to help round out the flavors! Feel free to adjust as needed.

Why did it not set?

With other kinds of mousse made from eggs, you can have issues with it setting if the whipped cream wasn’t stiff enough or if the egg yolks weren’t thick enough. We don’t have to worry about that here!

As long as you follow the recipe and the proportions as written, you should have no issues with a runny chocolate mousse.

If after it sets for 1-2 hours, if you still want it to be thicker, you can transfer it back to your blender and pulse in 1 tablespoon of cornstarch, then transfer back to the fridge to set again.

How to store and freeze

Storing. Once prepared, these vegan chocolate mousse will keep in the fridge for 3-5 days. Store it in an air tight container for best results.

Freezing. I haven’t tried this myself, but I think it would work! I suggest keeping it in an air tight container and then letting it defrost in the fridge overnight. You’ll want to give it a really good stir before serving again to ensure it’s nice and creamy.

What chocolate is best?

I like using semi-sweet chocolate chips, but any kind will work here. You can use a stevia sweetened chocolate, just keep in mind using something different than what I used may change the final flavor of the recipe. Be sure to taste and adjust as needed!

We’ll also be using a bit of cocoa powder to enhance the flavor as well as thicken the mousse. Either dutch processed or regular cocoa will be fine.

Try these next!

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, leave a comment below so I can see your creation!