This easy eggless chocolate mousse recipe is made without cream or eggs. It's super cream and deliciously vegan.
Why this recipe works
If you're a chocolate lover who must avoid dairy or eggs, you have to try this chocolate mousse.
It’s also a terrific dessert for all your vegan friends.
This classic chocolate mousse is so creamy and sweet that it’ll soon become one of your favorite chocolate desserts.
Why a recipe for eggless chocolate mousse without cream?
I grew up having Julia Child’s decadent classic French chocolate mousse recipe as an afterschool snack.
Filled with egg yolks, egg whites, heavy cream, and butter, it was amazingly delicious.
Looking back, the uncooked eggs freak me out, though now one could use pasteurized eggs instead of raw eggs.
Still, I don’t make my favorite dessert anymore because my tummy can’t handle the cream and butter.
Instead, I make this easy chocolate mousse recipe because it’s dairy free, luscious, and super chocolatey.
How? It uses vegan chocolate, dark agave nectar, and, believe it or not, tofu.
● firm or extra-firm tofu
● Triple Sec
● dark agave nectar
● semisweet vegan chocolate
What kind of tofu?
This easy chocolate mousse recipe uses firm or extra-firm tofu. You can choose either a regular or organic tofu.
But don’t use silken tofu or you’ll end up with a runny chocolate shake!
One package of 14 to 16 ounces is plenty for this simple recipe. (It calls for 14 ounces, but adding a couple more ounces is OK.)
What I love about using tofu is that this dessert is protein packed and super filling. So eating a small portion of this delicious chocolate mousse is super satisfying.
How to make easy chocolate mousse without cream
It’s important to extract the excess water from the block of tofu so it doesn’t make your mousse watery.
1. Cut a slit in the tofu container and carefully pour out the water. Remove the block of tofu and place it on 4 or 5 plain paper towels. (You can also do this with a clean kitchen towel or plain washcloth.)
Gently press the tofu into the paper towels to remove the excess water. Then turn the tofu block and “blot” it on the paper towels to remove the water.
Do this until your paper towel pile is completely damp. Then create a new pile of paper towels and repeat.
The more moisture you remove, the thicker your homemade chocolate mousse will be.
2. Place the tofu in your food processor or blender. Whip until smooth, scraping down the sides of the bowl as needed.
3. Add the Triple Sec and 3 ounces of dark agave nectar. Pulse to combine.
4. Melt the chocolate with 1/4 cup of dark agave nectar in a double boiler or in a small saucepan over very low heat. The melted chocolate and agave set up to have the consistency of chocolate frosting.
5. Remove the chocolate from the heat and add it to the tofu mixture. Process until blended and smooth. Scrape down the bowl to make sure there are no white tofu streaks in your chocolate mixture.
6. Immediately transfer mousse to serving glasses. If served immediately the mousse will be at room temperature and fluffy.
Or if you refrigerate the chocolate mousse, it is the consistency of cheesecake. Either way, the final product is delicious and satisfying.
What kind of chocolate should I use?
To keep this a dairy free, vegan mousse recipe, you need to use good vegan chocolate. Luckily, there are many choices out there: dairy free chocolate and ones that are certified as vegan.
Urban Tastebud has a super comprehensive list of vegan chocolates updated for 2021.
Some vegan semisweet chocolate brands that you should be able to easily find are:
● Enjoy Life Semi-Sweet Chocolate Chips – I use this brand in all my chocolate recipes since it’s allergy free.
● Trader Joes semi-sweet chocolate chips
I feel that semi-sweet or bittersweet chocolate gives you the best results and enough intense chocolate flavor.
Can I make white chocolate mousse?
Yes, if you can find dairy free or vegan white chocolate chips. You can also use a white chocolate bar and chop it into small pieces before melting.
Just remember that white chocolate is very sweet so you may want to use less sweetener.
Can I make dark chocolate mousse?
You can use dark chocolate in this simple recipe.
However, but I’d be worried that it would be too bitter, especially if you’re serving it to children.
What is Triple Sec?
Triple Sec is a brand of orange-flavored liqueur made from dried peels of bitter and sweet oranges.
Curacao, Grand Marnier, Cointreau, and generic orange liqueurs are all OK to use in place of Triple Sec. You can also use orange extract.
If you want to keep this best chocolate mousse recipe alcohol-free, use pulp-free orange juice.
However, orange extract is NOT a good substitute if you're avoiding alcohol as most extracts are around 90% alcohol.
What type of sweetener?
I used dark agave nectar. You can also use pure dark maple syrup if you don’t like agave.
Other types of agave nectars are fine to use, too.
Can I make a sugar free chocolate mousse?
I don’t recommend using liquid stevia as I find the combination of stevia and chocolate to be very bitter.
Don’t use a powdered sweetener as this would make the mousse too dry.
Instead, try a product like Lakanto Sugar Free Maple Syrup with Monkfruit Sweetener or Livlo Sugar Free Maple Syrup as a sugar free substitute for the agave.
How to serve the mousse
After making the mousse, transfer it into serving glasses.
If you serve it immediately, it’s fluffy. If you want a cheesecake-like consistency, refrigerate and serve it later.
Serve the chocolate mousse with:
● chocolate shavings or a few leftover chocolate chips
● fresh raspberries or other fresh fruit
● a garnish of mint leaves
Make a chocolate mousse pie
Use this chocolate mousse recipe as a pie filler. Just double the eggless mousse recipe.
Then pour into your favorite pie crust. Refrigerate for several hours or overnight.
It’s the perfect make-ahead dessert for Valentine’s Day!
More yummy dairy free desserts
- Homemade Applesauce (No Sugar Added)
- Easy Coconut Macaroons Recipe
- Gluten Free Apple Crisp Recipe
- Crockpot Apple Cobbler Recipe
- No Bake Almond Butter Pie Recipe
- Blueberry Muffin Cake
- Rice Flour Snickerdoodles Cookie Recipe
- Easy Raspberry Gluten Free Pecan Pie Recipe
- 14 ounces firm or extra-firm organic tofu
- 1 teaspoon Triple Sec
- 3 ounces dark agave nectar
- 4 1/2 ounces semisweet vegan chocolate
- 1/4 cup dark agave nectar
- Cut a slit in the tofu container and carefully pour out the water.
- Remove the block of tofu and carefully place it on a pile of plain paper towels – about 4 or 5 sheets. (You can also do this with a clean kitchen towel or plain washcloth.) Gently press the tofu into the paper towels to remove the excess water. You may want to turn the tofu block and “blot” it on the paper towels to remove the water. Do this until your paper towel pile is completely damp. If you want, create a new pile of paper towels and repeat. The more moisture you remove, the thicker your vegan chocolate mousse.
- Place the tofu in a food processor and whip until smooth, scraping down the sides of the bowl as needed.
- Melt the chocolate with 1/4 cup of dark agave nectar in a double boiler or in a small saucepan over very low heat. The melted chocolate and agave set up to have the consistency of chocolate frosting.
- Remove the chocolate from the heat and add it to the tofu mixture. Process until blended and smooth. Scrape down the bowl to make sure there are no white tofu streaks in your chocolate mixture.
- Immediately transfer mousse to serving glasses. If served immediately the mousse will be at room temperature and fluffy. If you refrigerate the chocolate mousse, it is the consistency of cheesecake. Either way, the final product is delicious and satisfying.
Amount Per Serving: Calories: 364Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 31mgCarbohydrates: 47gFiber: 2gSugar: 41gProtein: 12g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on February 21, 2011. Updated with new photos and information.