This Vegan Chocolate Mousse recipe is all of us with a sweet tooth who love chocolate but must avoid dairy or are vegan.
I grew up with a French mom who regularly made Julia Child’s decadent chocolate mousse recipe.
It was filled with eggs, cream and butter. Definitely not vegan!
These days I don’t make it, because my tummy can’t handle all the rich dairy products.
Even so, I long for the days when I’d come home to a huge bowl of such rich, chocolate goodness.
Could I make a dairy free chocolate mouse that’s vegan, too?
A vegan chocolate mousse recipe
First, I had to find a good vegan chocolate. Luckily, there are many choices out there are not only dairy free chocolate but ones that are certified as vegan.
Urban Tastebud has a super comprehensive list of vegan chocolates updated for 2020.
Some vegan semi-sweet chocolates that you should be able to easily find are:
● Trader Joes semi-sweet chocolate chips
I wouldn’t use dark chocolate in this recipe as you want something sweeter, especially if you’re serving it to children.
Making a tofu chocolate mousse
I’ve seen vegan non-dairy mousse recipes using avocado, dates, and aquafaba. Nothing wrong with any of them.
Instead, I wanted to do something different. So, I decided to use tofu.
However, I was confused by the different varieties of tofu available at my supermarket.
There are brands of tofu that are labeled silken, which usually means soft. But silken comes in soft, firm, and extra firm varieties. Double confusing, right?
Usually, silken tofu is soft and gelatin-like, which is great for tofu-based smoothies. But not so much for this recipe since you want a chocolate mousse to be creamy but thick.
Instead, choose a tofu that is firm or extra firm so that you get the best consistency.
You can choose either a regular or organic tofu. Use whatever you like best and that fits into your budget.
One package of 14 to 16 ounces will be plenty for this entire recipe. (The recipe calls for 14 ounces, but adding a couple more ounces is OK.)
Use the whole block or package of tofu so you won’t find the leftovers growing into a science experiment when you forget about it in the back of the refrigerator. Waste not, want not!
What I love about using tofu is that this dessert is protein packed and super filling. You should find a small portion just as satisfying due to the amount of protein and fiber in this easy chocolate mousse recipe.
Preparing the tofu for your blender chocolate mousse
It’s important to extract the excess water from the block of tofu so it doesn’t make your mousse watery.
First, 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.)
Then 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.
Then create a new pile of paper towels and repeat.
The more moisture you remove, the thicker your chocolate mousse.
Tips for making vegan chocolate mousse with tofu
Organic or regular tofu? Use organic tofu whenever you can. I buy it at my local grocery store and sometimes it’s cheaper than the non-organic tofu depending on the brand. (Store brands seem to be the cheapest.)
What’s Triple Sec? It’s an orange-flavored liqueur made from the dried peels of bitter and sweet oranges. Curaçao, Grand Marnier, Cointreau, and generic orange liqueurs are all OK to use. You can also use orange extract.
No alcohol? If you don’t want to use an orange liqueur, use orange juice. If you’re avoiding alcohol, orange extract is NOT a good substitute as most extracts are around 90% alcohol.
Sweetener: I used dark agave nectar. You can also use real maple syrup if you’re not into agave.
Other types of agave nectars are fine, too. I just like the richer taste of dark agave.
Sugar free chocolate mousse? I don’t recommend using liquid stevia as I find the combination of stevia and chocolate to be very bitter.
However, I’d be concerned about a powdered sweetener making the tofu too dry. You might have to add some coconut milk or cream to the mousse to get the consistency just right.
If you do go that route, add a tablespoon of coconut milk at a time to your blender so your mousse doesn’t get runny.
Set up time and serving: After putting the mousse together in the blender, you should immediately transfer the mixture to serving glasses.
If served immediately the mousse will be room temperature and fluffy. Or if you refrigerate to cool it, the vegan chocolate mousse will set up to be the consistency of cheesecake. Either way, this vegan chocolate dessert is delicious and satisfying.
Make a vegan chocolate mousse pie: You can use this tofu chocolate mousse recipe as a pie filler. Just double the blender chocolate mousse recipe below.
Then pour into a vegan pie crust. Refrigerate for several hours or overnight
Vegan Chocolate Mousse
- 14 ounces firm or extra-firm organic tofu
- 1 teaspoon Triple Sec
- 3 ounces dark agave nectar
- 4 1/2 ounces semi-sweet 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 tofu in food processor and whip until smooth, scraping down sides of the bowl as needed.
- Add the Triple Sec and 3 ounces of dark agave nectar and pulse to combine.
- Melt chocolate and 1/4 cup of dark agave nectar in a double boiler or in a small sauce pan or pot over very low heat. You’ll find that the chocolate and agave, once completely melted, will set up and be the consistency of chocolate frosting.
- Remove the chocolate from the heat and add it to the tofu mixture. Process until blended and smooth. You’ll need to scrape down the bowl to make sure there are no white tofu streaks in your chocolate mousse recipe.
- Transfer mousse to serving glasses. If served immediately the mousse will be room temperature and fluffy. Or if you refrigerate to cool, the vegan chocolate mousse will set up and be the consistency of cheesecake. Either way is delicious and satisfying.
- Serving size: 1/4 of recipe
- Calories: 385
- Calories from Fat: 202
- Total Fat: 22.5g
- Saturated fat: 10.9g
- Unsaturated fat: 11.6g
- Sodium: 142mg
- Total Carbohydrates: 45.9g
- Sugar: 1.8g
- Fiber: 5.7g
- Protein: 13.9g
- Cholesterol: 0mg
Originally published on February 21, 2011. Updated with new photos and information.