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!
Open the tofu container, drain excess water, and press 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.
Video
Notes
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.