If you're looking for a chocolate mousse recipe which is healthier and still unbelievably delicious, this vegan chocolate mousse is the one that you need to try! Despite containing nutritious ingredients, there is no compromize with this recipe, as it tastes even better than so many other versions of this chocolate dessert.
Made with hidden ingredients (dates and silken tofu), you wouldn't even know they're inside this creamy treat. The consistency is super rich, smooth and thick which makes the mousse so heavenly.
I also decided to top it with vegan whipped cream to add that extra bit of panache. You can either make my homemade vegan coconut whipped cream or alternatively, use a store-bought dairy-free whipped cream.
For more creamy chocolate goodness, you should also try my vegan snickers cheesecake, vegan double chocolate pudding pie and vegan cookie dough tart recipes, which are all favorites in this household.
Why You Will Love This Chocolate Mousse
- Easy To Make - To make this vegan chocolate mousse, all you need to do is boil the dates, blend all of the mousse ingredients together, then finally let it set inside the fridge.
- Delicious Texture - After chilling in the fridge, the mousse quickly sets into a beautiful texture. It's thick and airy at the same time, as well as being silky smooth. I loved the consistency so much that I used it as the filling for my vegan double chocolate mousse cake.
- Nourishing - As the main ingredients are dates and silken tofu, this makes this chocolate mousse a wholesome and health-conscious option. It does contain a little sugar but this recipe is great for people who want to lean into reduced-sugar snacks and treats. Another great, healthier option is my vegan chocolate peanut butter almond bars.
- Allergy Friendly & Plant Based - This vegan chocolate mousse recipe is fully vegan and dairy free.
- Large medjool dates - I chose to use medjool dates for this recipe ahead of other kinds of dates as their texture is caramel-like, soft and gooey. When soaked and blended, they play a big part in the success of the final mousse consistency.
- Silken tofu - Don't use firm tofu for this recipe, as this will negatively affect the flavor and texture of the chocolate mousse. Silken tofu is the opposite in the sense that it is almost like jello and can be blended with ease. For more examples of how this amazing ingredient can create great textures would be my vegan peanut butter cheesecake and vegan blueberry cream pie which are both so creamy.
- Coconut cream - This ingredient increases the creaminess of the vegan chocolate mousse. When you refrigerate a can of coconut milk, the coconut cream is the thick, white part that forms over the top of the liquid.
- Maple syrup - This is used as a sweetener. This way, the amount of refined sugar in the mousse is reduce significantly.
- Vegan whipping cream - I like to use a hand mixer to whip the cream up quickly.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- For extra richness use high-quality cocoa powder. I don't always do this, but when I do, it makes a major difference to the overall taste of the vegan chocolate mousse in terms of quality. It all depends on whether you like rich chocolate desserts or not. I used a higher grade of cocoa powder for both my vegan red velvet white chocolate sheet cake bars and vegan mascarpone chocolate sheet cake bars and both turned out to be delicious.
- You can swap out all of the ingredients that contain sugar, in order to make this recipe refined sugar free. Firstly, this would be the granulated sugar. You'd also need to find a sugar free vegan chocolate and sugar free cocoa powder. Finally, you would have to leave out the whipped cream topping.
How To Make Vegan Chocolate Mousse
For the full method, please refer to the recipe card at the bottom of this post.
1: Let the dates soak in boiling water.
2: Blend the silken tofu with some water.
3: Add the remaining mousse ingredients to the blender and blend again.
4: Pour the mixture into dessert glasses then refrigerate.
5: Make the vegan whipped cream.
6: Remove the mousse pots from the fridge.
7: Add the vegan whipped cream on top and sprinkle on some cocoa powder.
Be patient while blending - You want your chocolate mousse to be smooth in consistency. The longer you blend for, the less likely that there will be any lumps in it. There should be no floating pieces of the medjool dates left.
Use the right kind of tofu - Use silken tofu for this recipe as it is super moist. It is also the softest type of tofu that you can buy, making it a perfect choice for a silky smooth mousse recipe such as, this one.
It is almost always made with dairy-free chocolate. Other ingredients that are commonly used, include maple syrup, cocoa powder, coconut cream, dates, silken tofu and even avocado!
You can but they are more difficult to melt. Vegan dark baking chocolate is far better in quality and melts evenly.
Chocolate mousse tends to be a little lighter than chocolate pudding which is often more on the dense side. Of course, there can be variations to each.
Store these mousse pots in the fridge for up to 4 days. They will taste just as delicious days after making them.
More Vegan Chocolate Recipes
If you tried this Vegan Chocolate Mousse Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Creamy Vegan Chocolate Mousse with Silken Tofu (Gluten Free)
For the mousse:
- 3 large medjool dates
- 300 g silken tofu
- 100 g coconut cream can chilled in fridge overnight
- 15 g cocoa powder
- 30 g maple syrup
- 30 g granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 120 g vegan dark baking chocolate melted
For the topping:
- Vegan whipping cream store bought or use my coconut whipped cream recipe
- Cocoa powder to taste
Soak your dates:
- Boil some water and soak the medjool dates for 20 minutes so that they soften.
- Remove the dates from the water and remove the pits.
Make the mousse:
- To a high-speed blender, add the silken tofu along with about 1.5 Tablespoons of water. Blend until combined.
- Next, add in the softened dates, coconut cream, cocoa powder, maple syrup, granulates sugar, vanilla extract and salt.
- Blitz again until all of the ingredients are creamy and there are no floating bits of the cocoa powder and dates.
Melt the chocolate:
- Break up your chocolate and melt using the double-boiling (bain-marie) method.
- Add the melted chocolate to the blender and pulse one more time until combined.
- Pour the mousse into 6-8 small dessert glasses or 2 large dessert glasses then place them into the fridge for 45-60 minutes to thicken.
Make the whipped cream:
- While the chocolate mousse pots are setting in the fridge, make the vegan whipped cream. You can either make my coconut whipped cream recipe linked in the ingredients section or you can buy vegan whipping cream from a store.
- If using the store-bought dairy-free whipping cream, pour it into a large bowl and use a hand mixer to whip it up.
- Keep using the mixer for roughly 2-3 minutes. It should be starting to thicken at this point. When it reaches at least medium peaks you can stop. Stiff peaks are even better!
- Take the chocolate mousses out from the fridge and top with the vegan whipped cream and sprinkle on a little cocoa powder.
- You want your chocolate mousse to be smooth in consistency. The longer you blend for, the less likely that there will be any lumps in it. There should be no floating pieces of the medjool dates left.
- Use silken tofu for this recipe as it is super moist. It is also the softest type of tofu that you can buy, making it a perfect choice for a silky smooth mousse recipe such as, this one.