Sometimes, I just need a little chocolate and this dairy-free silken tofu Vegan Chocolate Mousse recipe fills the spot without me having to wear it on my hips. It can be made in less than 15 minutes flat, with only 4 ingredients that you’re likely to already have on hand.
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.
This is an easy vegan pudding dessert recipe that is just as decadent as some of the fancier varieties, and the only equipment you need is a blender.
Amazingly, it can be made in less than 15 minutes flat, with only 4 ingredients that you’re likely to already have on hand.
- Tofu- Silken tofu is the main ingredient. Either shelf-stable or produce section type work well.
- Cocoa powder- This gives the deep chocolatey flavor.
- Sweetener- Agave or maple syrup add the perfect sweetness.
- Vanilla- vanilla extract gives a lovely added flavor.
- Peanut butter- An optional ingredient but one that my husband loves.
Originally, this chocolate mousse recipe came from PCRM’s Cancer Project Food for Life classes that I teach at medical facilities in the Carolinas.
Class participants always loved the dessert, but there was one problem. The recipe called for melted non-dairy chocolate chips, and I knew they were still quite high in fat. That is why I decided to Terri Tweak this vegan pudding recipe to be lower in fat.
To do that, I decided to substitute the chocolate chips with agave and cocoa. Believe it or not, no taste was sacrificed! It took a little tweaking to get the consistency right afterward, but it’s finally spot-on!
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.
This is an amazingly simple recipe that anyone can make.
First, open the tofu container and drain excess water. Place tofu on paper towels for at least 15 minutes to remove excess liquid. If using the boxed shelf-stable tofu that is packed in very little water, this step can be skipped.
Personally, over time, I have found that the firmer tofu is better for this recipe because it gives it a more mousse-like texture.
I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
Add all ingredients to blender or food processor. Blend until completely smooth, pausing to scrape down the sides, if necessary.
I use a Vitamix blender for all of my recipes because no matter what I’m making, this high-powered blender will produce the exact result I’m looking for.
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.
We top our vegan chocolate mousse with fresh fruit.
- Strawberry slices
- Homemade Vegan Whipped Cream
- Dairy-Free chocolate chips
Tips and serving suggestions
- Tofu- Choosing the type of tofu can be important. If I want a pudding-like texture, I choose the shelf-stable firm tofu. For a thicker mousse-like or pie filling texture, the refrigerated Chinese type tofu works best.
- Chill- Mousse made from either type of tofu will thicken up more after a few hours in the refrigerator.
- Peanut butter- is optional but highly recommended.
This is such a great vegan chocolate mousse recipe that I decided to make a No-Bake Chocolate Pie out of it by adjusting the ingredients just a little bit to make it suitable for a thicker pie filling. From the reviews it is getting, I can safely assume that I’m not the only chocolate pie lover.
This recipe is adapted from Dr. Neal Barnard’s book, The Cancer Survivors Guide.
*Originally published February 2015.
We love this chocolate mousse recipe because it’s…
- Perfectly sweet
- Insanely satisfying
Other great vegan desserts
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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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!
Vegan Chocolate Mousse
This vegan chocolate mousse can be made in less than 15 minutes flat, with only 4 ingredients that you're likely to already have on-hand. And it's so unbelievably creamy and sweet!
- 1/4 cup cocoa powder
- 1/4 cup agave
- 1 package silken firm or extra firm tofu
- 1 teaspoon vanilla extract
- 1 tablespoon peanut butter or PB2 (optional)
- Fresh berries, for topping (optional)
- Homemade Whipped Cream (optional)
- Open container, drain excess water, and place on paper towels for at least 15 minutes to remove excess liquid. If using the boxed shelf-stable tofu that is packed in very little water, this step can be skipped. I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
- Personally, over time, I have found that the firmer tofu is better for this recipe because it gives it a more firm mousse-like texture.
- Add all ingredients to blender or food processor. Blend until completely smooth, pausing to scrape down the sides, if necessary.
- 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.
Tips and suggestions
- Choosing the type of tofu can be important. If I want a pudding-like texture, I choose the shelf-stable firm tofu.
- For a thicker mousse-like or pie filling texture, the refrigerated Chinese type tofu works best.
- Mousse made from either type of tofu will thicken up more after a few hours in the refrigerator.
- Peanut butter is optional but highly recommended.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 137Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 38mgCarbohydrates: 20gFiber: 3gSugar: 13gProtein: 6g
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.
SUH Seung Ji
Thursday 3rd of March 2022
I’ve been using a cookbook recipe for years and I have never liked it. I wanted to use cocoa powder instead of vegan chips, so searched and found your website. I used a 14oz brick of firm organic tofu and date syrup. To make up for using more firm ingredients and bulk, I added coconut milk - full fat. I also added organic Valencia peanut butter as Valencias are the only peanut that doesn’t get mold disease when they are growing them. Turned out super delicious. This is a keeper for me. Reminder to some people who are new to raw deserts…..use a really high quality baking cocoa. I use E. Guittard Dutch Process Cocoa, available on Amazon.
Sunday 27th of February 2022
We loved this easy and healthy recipe…great way to satisfy a chocolate fix!
Thursday 26th of August 2021
How long ahead of time can I make this for a dinner party, and do I have to cover each individual dessert cup with plastic film sitting directly on top of the mousse to not get a "skin" on the mousse? Thank you. I love your healthy low calorie recipes!!!
Thursday 26th of August 2021
Hi Danielle- This can be made a couple of days in advance. I would keep it in the refrigerator either in an airtight container or covered. Hope your guests enjoy it!
Saturday 7th of August 2021
After I poured the mousse into bowls I just had to roll up my sleeves so I could get to the bottom of the blender for every last drop :-). Finger-licking good. Thank you for this wonderful recipe.
Saturday 7th of August 2021
Hi Nicoline- Ha! I have been known to roll up my sleeves and do the same thing. Glad that you liked it!
Monday 21st of June 2021
Could I make it without the peanut butter? This is for my kids at a preschool where I cook for 20 of them and I can't use any nut butters. Will it still work?
Tuesday 22nd of June 2021
Hi Melanie- Absolutely! I make mine without the peanut butter all the time. It still tastes great. Hope the kids love it!