Vegan Chocolate Mousse

by | Dec 20, 2019

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I have fooled more people than I can count with this recipe.  When I serve it, I tell everyone to *really* savor it because it’s super rich and indulgent.  Little do they know it’s made with tofu!  Ha!  Once everyone oohs and aahs and asks for the recipe, I do the big reveal and everyone is always shocked!

I’ve made this mousse and topped it with fresh fruit (it pairs really well with raspberries or strawberries) but I’ve also put the mousse into a graham cracker crust to make a super delicious pie. It’s one of my favorite desserts to bring to a potluck!

Silken tofu is an ingredient you might not be familiar with.  It’s the softest tofu you can find, so it’s perfect for smoothies, dips and desserts like this mousse.  The key thing is not to overblend the recipe.  That’s why I recommend only blending for a few seconds at a time so you don’t end up with chocolate mousse soup!

One last side note, though this recipe takes under 10 minutes to make, it does need at least 30 minutes in the fridge to firm up.  You can also totally make this a day in advance and it will be perfect the next day.  Enjoy!

 

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Vegan Chocolate Mousse

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  • Author: Jackie Topol, MS, RD
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
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Description

Create a vegan dessert in minutes that no one will believe is not only dairy-free but contains TOFU!

Ingredients

Scale

1 package soft silken tofu
10 oz. semi-sweet dairy-free chocolate chips
1 tablespoon maple syrup
2 tablespoons agave nectar
1 container raspberries

Instructions

  1. Place tofu in a food processor and blend until smooth for less than 30 seconds.  (Do not blend for longer than this.)
  2. Melt the chocolate in a double broiler.  (You can also microwave the chocolate in a microwave-safe bowl; microwave the chocolate at 30 second increments, stirring after every 30 seconds.)
  3. Add melted chocolate, maple syrup, and agave nectar to tofu and blend again until ingredients are incorporated well, less than 30 seconds.
  4. Transfer mousse to a serving bowl (or 8 small ramekins for individual portions) and refrigerate for at least 30 minutes.  Top with raspberries just before serving.
  • Prep Time: 10
  • Cook Time: 5
  • Category: dessert
  • Cuisine: american