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…
Making this now and thinking expresso powder in place of the peanut butter! Just a thought.
When I make this it comes out a little bitter. What am i doing wrong? Help!
It does have a dark chocolate flavor. If you would like to lighten that up a bit, simply add a little less cocoa and/or a little more sweetener.
I was craving chocolate and this perfectly hit the spot. After 24 hours of chilling in the fridge, it’s spectacular. It’s thick and creamy and delicious. I’ll definitely be making again! Thank you!!
Feedback like this is what keeps me wanting to create more great recipes. Thanks so much!
The recipe says it makes 4 servings. I followed it exactly, and it yielded two servings. Four would be very small. However, regardless of size, it was really delicious!
Can you freeze some for a later time or does that affect the texture/consistency?
I haven’t tried freezing it myself, but I do believe it would affect the texture. If you decide to give it a try just to test it out, I would love to know how it does.
I cannot find the PB2 listed in the recipe. Sounds wonderful, and I did buy some, but not sure how much of it to add.
Thank you for bringing this to my attention. The peanut butter or PB2 is actually optional. Sometimes I add it and other times not. 1 tablespoon is what I normally use, and I’ve added that information to the recipe. I appreciate you letting me know that the it was missing.
Can you use soft Silken tofu?
Yes you can. It will likely be more of a pudding texture instead of mousse, but still delicious!
Love this. It is my favorite thing to take to get togethers.
I made this yesterday and it is delicious! My family enjoyed it. So light and creamy.
Sinfully delicious! Great for company, too. No one would know that it’s made with tofu. I substituted maple syrup since I don’t use agave.
What other alternatives for the agave and vanilla extract? Thanks!
Rony, for the agave you could try a date paste substitution. This site has some good ideas for substituting vanilla extract. https://tastessence.com/vanilla-extract-substitute
I used honey and it was delicious
@EatPlant-Based.com, I was wondering about using date paste. Glad you answered this question! I’m going to give this recipe a try. Thank you!
Looks wonderful! What firmness of silken tofu did you use?
I use the firm and it works well. Enjoy!
What does one package of silken tofu mean? Please give us specific measurements. Thanks!
Tofu usually comes in 12 oz or 14 oz packages and either one of those weights will work just fine. No need to adjust measurements. Enjoy!
Do you make your graham cracker crust or do you buy it? Sounds good !
Susan with Fat Free Vegan has a good recipe for a graham cracker pie crust. Here’s the link, and I hope you enjoy! http://fatfreevegan.com/blog/2010/02/25/bryannas-low-fat-cookie-or-graham-cracker-crumb-crust/
I had never had a tofu desert until I went into a Japanese restaurant who served a tofu cheesecake. It was so creamy and light, and tasted so much better than a regular cheesecake. Thank you Terri for proving again that tofu is very versatile and so delicious!
You’re welcome, Nadege! Hope you enjoy this recipe! 🙂