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
Equipment
Ingredients
- 1/4 cup cocoa powder
- 1/4 cup agave nectar maple syrup or date syrup
- 1 package 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
Instructions
- Drain and press the water from your tofu. Personally, I have found that firm tofu is better for this recipe because it gives it a more mousse-like texture. My tofu press makes this simple, and I absolutely love it.
- If you are using the boxed shelf-stable tofu that is packed in very little water, this step can be skipped. See my suggestions above for the type of tofu to use.
- 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
- Tofu- I used to always make this with shelf-stable silken tofu, but now I use firm or extra firm refrigerator-type tofu because it makes a nice thick mousse texture. If you want a pudding-like texture, choose the shelf-stable silken firm tofu.
- Sweetener- Use agave nectar, maple syrup, or date syrup.
- 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.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 38mg | Fiber: 3g | Sugar: 13g