Description
A rich, creamy, and decadent vegan chocolate mousse made with silken tofu, dark chocolate, and simple ingredients. No dairy, no weird aftertaste, just pure chocolate heaven that is ready in minutes.
Ingredients
Scale
- 14–16 oz (400-450g) Silken Tofu
- 6 oz (170g) Dark Chocolate (at least 60-70% cocoa), chopped
- 3–4 tablespoons (45-60ml) Maple Syrup
- 2 tablespoons (30ml) Coconut Oil (refined or unrefined)
- 1 teaspoon (5ml) Vanilla Extract
- 1 tablespoon (5g) Unsweetened Cocoa Powder (optional)
- 1/2 teaspoon (3g) Salt
- 1/2 teaspoon (2g) Espresso Powder (optional)
Instructions
- Drain the silken tofu in a colander for a minute or two to remove excess water, then transfer to a blender.
- Melt the chopped dark chocolate gently in the microwave in 15-second intervals or using a double boiler. Let it cool until warm, not hot.
- Add the melted chocolate, maple syrup, coconut oil, vanilla extract, cocoa powder, espresso powder, and salt to the blender with the tofu.
- Blend on low speed, gradually increasing to high, for 1-2 minutes until the mixture is completely smooth and creamy. Scrape down sides as needed.
- Taste and adjust sweetness or chocolate intensity if desired.
- Transfer the mousse to serving glasses or a bowl, cover, and refrigerate for at least 1 hour (ideally 2-4 hours) to set.
- Garnish with sea salt flakes, berries, or chocolate shavings and serve chilled.
Notes
Use silken tofu, not firm tofu, for a smooth texture. Ensure chocolate is warm, not hot, when blending to avoid cooking the tofu. The mousse tastes better after chilling for 2-4 hours. Do not freeze as it may become icy.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 4
- Protein: 6
Keywords: vegan chocolate mousse, silken tofu dessert, dairy-free dessert, healthy chocolate mousse, gluten-free dessert, quick dessert, plant-based