If you didn’t believe tofu was capable of magic, Silken Tofu Chocolate Mousse will convince you! Velvety smooth, exceptionally rich, and intensely chocolatey, this easy 5-ingredient vegan dessert is the definition of swoon-worthy.
Over the years, I’ve made a few desserts with tofu, like this Tahô recipe. But if you’re looking for a tofu treat that packs in lots of chocolate goodness, this silken tofu chocolate mousse is IT. It’s indulgent and decadent, and I pinky promise, you’re not going to taste the tofu! (Tofu has a neutral taste and it takes on whatever flavours you add it it!) You could spoon this into parfait glasses for a dessert worthy of a dinner party, but if I’m being honest, I’m more likely just to whip it up for myself to enjoy at the end of a long day!
Why Tofu Makes the Best Vegan Mousse EVER
This mousse blends velvety smooth silken tofu with melted chocolate to create a dessert that’s lush, creamy, and intensely chocolatey!
- 5 simple ingredients. Yes, seriously! And one of the ingredients is salt, which I know you’ve got in your kitchen already.
- Incredibly creamy, rich texture. This tofu mousse sets up beautifully in the fridge, delivering that classic mousse texture, minus the fuss of the traditional version.
- Intense chocolate flavor. Using a high quality dark or semisweet chocolate gives this dessert a deep, rich chocolate flavour that will satisfy any chocolate aficionado!
Notes on Ingredients
Here’s a quick rundown of the ingredients you’ll need for the creamiest, dreamiest silken tofu chocolate mousse. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Silken tofu – Silken tofu is the kind that comes in aseptic boxes, not the kind that’s refrigerated in water.
- Vegan chocolate chips or chopped chocolate – Use good-quality chocolate for best results.
- Pure maple syrup – This balances the bitterness of the chocolate. Agave nectar or Date Syrup are also options.
- Sea salt – To enhance the chocolate flavour. It’s my secret ingredient in Slow Cooker Hot Chocolate too!
- Vanilla extract – Optional, but it’ll add a little extra depth.
How to Make Vegan Chocolate Mousse
It really doesn’t get much easier than this! Here’s what you’ll need to do.
- Melt the chocolate. Gently melt the chocolate, either in a double-boiler or in the microwave, until it’s smooth when you stir it.
- Blend the mousse base. Blend the silken tofu, maple syrup, salt, and vanilla until creamy.
- Add the chocolate. Pour in the melted chocolate and blend until silky and everything is well-combined.
- Chill. Spoon into serving dishes and refrigerate until the mixture thickens.
Vegan Chocolate Mousse Variations
Here are a few tweaks you can make to the flavour of this silken tofu mousse.
- Mocha mousse. Add a tablespoon of espresso or strongly brewed coffee.
- Chocolate orange mousse. Add orange zest or orange extract. (Orange juice doesn’t have enough flavour to show up when paired with the dark chocolate.)
- Peppermint chocolate mousse. Add peppermint extract. Start with a small splash, as it can be quite intense!
Topping and Serving Ideas
I like to serve this vegan silken tofu chocolate mousse chilled with Coconut Whipped Cream, fresh berries, shaved chocolate, and a sprinkle of flaky sea salt. It’s also delicious layered into parfaits or as a filling for cakes and tarts.
A few more topping ideas:
- Crushed candy canes
- Hemp hearts for extra protein
- Vegan Meringue
- Chocolate shavings
- Cacao nibs
Proper Storage
Store silken tofu chocolate mousse covered in the refrigerator for up to 4 days. Because the texture of tofu changes when frozen, I do not recommend freezing this recipe.
More Vegan Chocolate Recipes
Enjoy friends! If you make this vegan chocolate mousse, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Silken Tofu Chocolate Mousse
Ingredients
- 1 package silken tofu 12 ounces, 340g
- 1 cup dark or semisweet vegan chocolate chips (or chopped chocolate) 6 ounces, 170g
- 3 tablespoons pure maple syrup 45mL
- ⅛ teaspoon sea salt 0.5g
- 1 teaspoon vanilla extract optional – 5mL
Instructions
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Place the chocolate chips in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Stir until smooth and fully melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring each time until smooth. Let it cool for 2–3 minutes before blending.
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Add the silken tofu, maple syrup, salt, and vanilla extract (if using) to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
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Pour the slightly cooled melted chocolate into the blender. Blend again until the mixture becomes silky and uniform. Taste and adjust sweetness if needed.
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Spoon the mousse into small ramekins or glasses. Refrigerate for at least 1 hour (or up to overnight) to set and thicken.
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Serve chilled, topped with vegan whipped cream, fresh berries, shaved chocolate, or a sprinkle of sea salt flakes.