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.
You are going to love this chocolate mousse recipe because it’s…
- Perfectly sweet
- Insanely satisfying
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Delicious vegan dessert in minutes
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–silken tofu, cocoa powder, agave or another sweetener, and vanilla extract. With so few ingredients, it’s amazing that it tastes so unbelievably creamy and sweet!
Substituting ingredients for tofu chocolate mousse
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
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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.
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 strawberries or blueberries. Even peaches or raspberries would be terrific.
Tips for making this tofu chocolate mousse
- 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.
No-Bake Chocolate Mousse Pie
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.
I made this for my Dad’s surprise 85th birthday party after meeting Terri at a conference. (We had a multi mini-pie station as well as the catered cake.)
My family and friends think everything vegan is a joke, but the joke was on them that this pie was the first to go, and they were shocked that I had made it.“–Louisa C
I love being able to say ‘YES’ to the chocolaty flavor with absolutely no guilt!
*Originally published February 2015.
Other great vegan desserts
- 1/4 cup cocoa powder
- 1/4 cup agave
- 1 package silken firm tofu
- 1 tsp vanilla extract
- 1 Tbsp peanut butter or PB2 (optional)
- Fresh berries, for topping (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.
- 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 serve.
- Check out the video of me demoing how to make this recipe.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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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.