Silky Smooth Chocolate Goodness
This healthier vegan chocolate mousse is unbelievably smooth, thick and chocolatey. It's super easy to make and you can hardly tell that it contains silken tofu and dates!
For more chocolatey goodness, you should also try my vegan snickers cheesecake which is a favourite in my household.
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Ingredients For This Recipe
- Large medjool dates
- Silken tofu - don't use firm tofu as this will negatively affect the flavour and texture.
- Coconut cream - increases the creaminess of the vegan chocolate mousse.
- Cocoa powder
- Maple syrup - as a sweetener.
- Granulated sugar
- Vanilla extract
- Pinch of salt
- Vegan dark baking chocolate
- Vegan whipping cream - I like to use a hand mixer to whip the cream up quickly.
How To Make Vegan Chocolate Mousse
Step-By-Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Let the dates soak in boiling water.
2: Blend the tofu with some water.
3: Add the remaining mousse ingredients to the blender and blitz 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.
Tips For Making Silken Tofu Chocolate Mousse
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 dates left.
Use The Right Type Of Tofu
Use silken tofu which 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.
Why This Vegan Chocolate Mousse Recipe Is Amazing
- It is unbelievably creamy and smooth.
- This recipe is so easy to make.
- The whipped cream topping compliments it so well.
- It tastes so rich and chocolatey.
- The recipe is fully vegan and dairy-free.
Frequently Asked Questions
You can but they are more difficult to melt. Vegan dark baking chocolate is far better in quality and melts evenly.
How To Store This Chocolate Mousse
Store these mousse pots in the fridge for up to 4 days. They will taste just as delicious days after making them.
More Chocolatey Inspiration
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Creamy Vegan Chocolate Mousse with Silken Tofu (Gluten Free)
- Total Time: 1 hour 15 minutes
- Yield: 8 small portions 1x
- Diet: Vegan
Description
Make yourself a vegan chocolate mousse which is healthier and very creamy with this delicious silken tofu and date based recipe.
Ingredients
For the mousse:
- 3 large medjool dates
- 300g silken tofu
- 100g coconut cream (can chilled in fridge overnight)
- 15g cocoa powder
- 30g maple syrup
- 30g granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 120g vegan dark baking chocolate (melted)
For the topping:
- Vegan whipping cream (store bought or use my coconut whipped cream recipe)
- Cocoa powder (to taste)
Instructions
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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: No Bake
- Method: No Baking
- Cuisine: Chocolate Mousse
Nutrition
- Serving Size: 1 Portion
- Calories: 451
- Sugar: 14.5 g
- Sodium: 4444.1 mg
- Fat: 1.2 g
- Carbohydrates: 14.7 g
- Protein: 4.6 g
- Cholesterol: 0 mg
Keywords: vegan mousse, chocolate mousse, vegan chocolate mousse, vegan desserts, easy vegan recipes
Harriet says
So gooood!
★★★★★