Vegan Chocolate Mousse
This tofu vegan chocolate mousse is a rich, creamy dessert that’s incredibly easy to make in just 15 minutes with only a handful of simple ingredients. Dairy-free and decadent, it’s the perfect quick treat for chocolate lovers!
This is one vegan dessert recipe that I have made for literally hundreds of people in classes and for social functions and have never heard anything but great feedback. It’s simple and delicious and even can be turned into a chocolate tofu no-bake pie!
We have other amazing and easy vegan chocolate desserts on this website like our chocolate cashew cream that makes a fabulous pie topping or fruit dip and these party-ready vegan chocolate balls that will impress guests.
Reasons you will love this recipe
- Rich and Creamy Texture: This vegan tofu chocolate mousse delivers an indulgent, velvety texture that rivals traditional mousse, offering a satisfying dessert experience without any dairy.
- Simple and Quick to Make: With only 4 ingredients and a prep time of just 15 minutes, this tofu chocolate mousse is the perfect quick and easy dessert for when you’re short on time but craving something sweet.
- Vegan and Allergy-Friendly: Completely plant-based, this chocolate mousse is ideal for those following a vegan diet or with dairy allergies, ensuring everyone can enjoy a decadent treat without compromise.
Ingredients needed
Amazingly, it can be made in less than 15 minutes flat, with only 5 ingredients that you’re likely to already have on hand.
- Tofu- The main ingredient is tofu. My preference is to use firm refrigerator-type tofu, but you can also use shelf-stable firm tofu.
- Cocoa powder- This gives a deep chocolatey flavor.
- Sweetener- Agave or maple syrup adds the perfect sweetness.
- Vanilla- This extract gives a warm added flavor.
- Peanut butter- Optional, but recommended. Almond butter can also be used.
Things you need to know
Choosing the type of tofu can be important. For a thicker mousse-like or pie-filling texture, the refrigerated Chinese type tofu works best, and this is the one I prefer. For a pudding-like texture, choose the shelf-stable silken firm tofu. We have an article that discusses the different types of tofu and recipes to use them.
Amount of tofu- Refrigerated tofu typically comes in a 14-ounce block, while the shelf-stable version has recently been reduced from 12 ounces to 10.9 ounces. Either type will work in this recipe, but if you’re using the shelf-stable tofu, do not add the plant milk. It’s much softer, and adding extra liquid will make the texture more like pudding instead of thick and creamy.
Peanut butter– Including natural peanut butter is optional, but I think it adds a lot to the flavor and texture. If you decide to omit it, you’ll likely need to add an additional splash of plant milk to get the right consistency. PB2 powder can be used, but it will need to be reconstituted.
How to make vegan chocolate mousse
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: If you’re using refrigerated tofu (the kind packed in water), be sure to drain it well and press out the excess liquid. I use a tofu press, which makes this step super easy—and I absolutely love it! If you’re using shelf-stable boxed tofu, which is packed in very little water, you can skip the pressing step.
In my experience, firm refrigerated tofu works best for this recipe because it creates a thicker, more mousse-like texture. Shelf-stable firm tofu can also be used, but since it’s softer, you’ll need to omit the plant milk from the recipe to keep the consistency just right.
STEP #2: Add all of the ingredients to a blender or food processor and blend until completely smooth and creamy. If needed, pause occasionally to scrape down the sides to make sure everything is fully incorporated.
If your blender has a tamper—like my Vitamix 5200—it really helps keep the ingredients moving so you don’t have to stop to scrape down the sides.
STEP #3: Chill mixture in serving bowls for one hour. Then top with fresh berries and serve. Check out the video below of me demoing how to make this recipe. The homemade whipped cream topping is optional, but I highly recommend giving it a try.
This recipe is adapted from Dr. Neal Barnard’s book, The Cancer Survivors Guide.
*Originally published February 2015. Updated February 2026.
Frequently Asked Questions
If you want this to be thick like mousse, I suggest using firm tofu from the refrigerator section. Shelf-stable silken tofu can be used, but it will be more like pudding.
Refrigerated tofu typically comes in a 14-ounce block, while the shelf-stable version has recently been reduced from 12 ounces to 10.9 ounces. Either type will work in this recipe, but if you’re using the shelf-stable tofu, do not add the plant milk. It’s much softer, and adding extra liquid will make the texture more like pudding instead of thick and creamy.
We like my Homemade Vegan Whipped Cream on this pie, and sometimes we sprinkle dairy-Free chocolate chips over the top. Sometimes we top it with blueberries and strawberries as well.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Chocolate Mousse
Ingredients
- 1/4 cup cocoa powder
- 1/4 cup agave nectar maple syrup or date syrup
- 1 block tofu (14 oz refrigerated firm tofu, OR 11 oz silken shelf-stable) SEE TOFU OPTIONS with instructions below
- 1 teaspoon vanilla extract
- 2 tablespoons plant milk (if using refrigerated tofu)
- 1 tablespoon natural peanut butter optional
- fresh berries for topping (optional)
Instructions
- If you’re using refrigerated tofu (the kind packed in water), be sure to drain it well and press out the excess liquid. I use a tofu press, which makes this step super easy—and I absolutely love it! If you’re using shelf-stable boxed tofu, which is packed in very little water, you can skip the pressing step.In my experience, firm refrigerated tofu works best for this recipe because it creates a thicker, more mousse-like texture. Shelf-stable firm tofu can also be used, but since it’s softer, you’ll need to omit the plant milk from the recipe to keep the consistency just right.See my notes on tofu types and amounts below.
- Add all of the ingredients to a blender or food processor and blend until completely smooth and creamy. If needed, pause occasionally to scrape down the sides to make sure everything is fully incorporated.If your blender has a tamper—like my Vitamix 5200—it really helps keep the ingredients moving so you don’t have to stop to scrape down the sides.
- Chill mixture in serving bowls for one hour. Then top with fresh berries and homemade Whipped Cream (optional). Check out the video of me demoing how to make this recipe.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Can can you use monk fruit White sugar replacement
I haven’t tested it with monk fruit, so I can’t say for sure — but if you try it, I’d love to hear how it turns out!
Hi Terri,
I have a question. If I use powdered peanut butter, should I reconstitute it first or can I just add the powder to the blender?
Thank you for all of your great recipes, and by the way I love your newsletter, Marley’s corner is my favorite.
Kimberly
Great question! You can absolutely add the PB2 powder straight into the blender. If you’re using the refrigerated tofu (the kind packed in water, drained and pressed), just add a splash of plant milk to help everything blend smoothly. And thank you so much for the kind words — that means a lot to me! I’m thrilled you enjoy the recipes, and Marley will be happy to hear she has a fan.
Shrinkflation has affected tofu and I’m never sure exactly how many ounces to use. My shelf stable tofu used to be 12.3 oz and is now 10.9 oz.
Refrigerated tofu is different sizes..
How many ounces would you recommend for this recipe?
Thank you!
Yes, I’ve noticed the same thing over the past few months—those shelf-stable tofu blocks just keep getting smaller! To keep it simple, I still use one block (now around 10 oz) and just slightly reduce the liquid in the recipe. I’ve found that refrigerated tofu is usually larger—right now, the blocks in my fridge are 14 oz, which works perfectly. So anywhere between 12–14 oz is great, and you don’t need to adjust the liquid for those sizes.
OH MY GOODNESS!!! This stuff is amazing! Thank you Terri! Do you think this could be frozen?
Aww, thank you so much—I’m so glad you loved it!! 💚 Yes, it can definitely be frozen. Just store it in an airtight container. Enjoy!
I made this today with 14 oz regular extra firm tofu. I used 2 tbsp date syrup and 2 tbsp granulated allulose (which is a bit finer than regular sugar), and I used almond butter in place of PB. It is SO good! I didn’t even press the tofu, just lightly squeezed extra water out, and although I had to process it for several minutes longer, it had a mousse-like texture right out of the food processor, before I even put it in the fridge. Looking forward to having this for dessert later!
I’m so glad that you liked it! Thank you for the great feedback.
Thanks for this amazing recipe! I continue to be amazed that a dessert this creamy and delicious is also a good source of protein and fiber and not high in fat.
It’s a very flexible recipe, I use a more tofu (silken, extra firm, not pressed) and a little less agave syrup. It also works well with peanut butter powder, either with the cocoa or on its own. I’m going to try a coconut-vanilla version today. Lemon mousse is in my future too.
This is a recipe that I’ve made for so many people in classes, and it’s always well received. I’m so glad that you love it. Thank you for letting me know! ♥
Today, I enjoyed the Vegan Chocolate Mousse that I spied on Google just yesterday. It was so deliciously creamy! Wow 5 star and rising!
Thank you for your site and I’m onboard as a big fan and looking forward to many more culinary thrills from the cuisine you are recommending.
Regards,
Mike
Just made the pudding and sprinkled a few dark chocolate chips on top. No fruit tonight. It’s so so good, thank you very much for a wonderful dessert!
Would date syrup work, in place of Agave, and at equal amount?
Hi Maya- Yes, I think date paste will work just fine in equal amounts. Hope you enjoy it!