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!
Servings: 4 servings
Calories: 137kcal
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
Tips and suggestions
Step-by-step photos are above to show how easy this recipe is. Updated February 2026.
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 with water.
Sweetener- Use agave nectar, maple syrup, or date syrup.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 38mg | Fiber: 3g | Sugar: 13g