Traditional mousse is made by whipping egg whites into stiff peaks. As a vegan alternative, this recipe uses silken tofu to create a fluffy dessert. You can’t taste it at all! If you don’t keep tofu on hand, try my aquafaba mouse. It’s made with the liquid from a can of chickpeas and also has a delicious chocolate flavor.
Ingredients You’ll Need
When you use silken tofu that is sold in the refrigerator section of your grocery store, this mousse is ready to serve quickly with minimal chill time. Adding a teaspoon of instant coffee granules takes the flavor over the top, like something you’d buy at a fancy restaurant! I recommend using semi-sweet chocolate chips (42-50% cacao content) if you want to make a dessert that tastes super decadent. If you would prefer to use dark chocolate chips that are 70% or darker, that will work, too! You can always add a splash of maple syrup or your favorite sweetener if you feel the need.
How to Make Vegan Chocolate Mousse
To melt the chocolate, add the chocolate chips to a heat-safe bowl. Fill a small saucepan with 1 inch of water, and bring it to a boil. Place the bowl of chocolate chips on top of the pot (make sure it snugly covers the opening of the saucepan) so the steam can gently melt the chocolate. Stir occasionally, until the chocolate is smooth. Alternatively, you can melt the chocolate in a microwave using 30-second intervals. In a large mixing bowl, add the silken tofu (no need to drain the liquid), vanilla extract, and coffee granules, if using. Pour the melted chocolate into the bowl, and use an electric mixer to whisk it all together. The mixture will look crumbly and lumpy at first, but keep mixing until it looks smooth and silky, with a texture you’d expect from chocolate mousse. Note: If you don’t have an electric hand mixer, you can also use a blender or food processor to blend the ingredients instead. Or use the bowl of a stand mixer for mixing, if you have one. Transfer the whipped mousse to 6 small serving bowls or jars, then place them in the fridge to chill until the mousse is set, about 1 to 2 hours. (This will vary depending on how cold the tofu was when you started mixing; I recommend using refrigerated tofu, rather than the shelf-stable variety.) Serve this tofu chocolate mousse chilled, with chocolate shavings as a garnish. You can also add any other toppings you love, like coconut whipped cream or fresh berries. Looking for more vegan dessert ideas? Try Chocolate Coconut Milk Ice Cream, Vegan Peanut Butter Pie, Crunch Bars, or Vegan & Gluten-Free Chocolate Cake. If you try this vegan chocolate mousse recipe, please leave a comment and star rating below letting me know how you like it!
