Vegan Dark Chocolate Mousse

Vegan Dark Chocolate Mousse

Spring weather is starting to creep in, which clearly calls for celebration. Chocolate mousse anyone?

Even if you’re still freezing your butt off wherever you might reside, it’s hard to say no to that question.

Chocolate mousse, for the win. Always.

Vegan Dark Chocolate Mousse

This particular vegan variation feels like a favorable surprise. Inside lays a whole carton of tofu yet, its taste goes undetected. Instead, the tofu bestows a wonderfully silky texture, so creamy that you’d swear there was actual cream in this recipe.

But alas there is not, nor do you need any cream to make this mousse feel as rich as any of its dairy-filled counterparts.

Let’s celebrate that, too.

Vegan Dark Chocolate Mousse

Heavenly chocolaty and smooth, this mousse is a winner. Throw it in the freezer an hour before serving, and it becomes even better. Finish it off with some fruit to lighten up its richness, and voila.

Vegan Dark Chocolate Mousse

Yield: 6-8 servings


  • -1 (1-lb) package silken tofu
  • -2 cups bittersweet chocolate chips
  • -1 tsp. vanilla extract
  • -1/3 cup espresso coffee or strongly-brewed coffee
  • -1 slightly overflowing Tbsp. maple syrup
  • -2 Tbsp. unsweetened cocoa powder
  • -Salt, dash
  • -Sliced fruit, handful of your choice (Blueberries, Raspberries, Strawberries, etc.)


  1. Melt the chocolate in a double boiler, or create your own double boiler by placing a small metal bowl atop a pan of simmering water; add chocolate to the bowl, and stir frequently. Remove from heat and stir in vanilla and coffee.
  2. Immediately place in food processor along with tofu, maple syrup, cocoa powder and a dash of salt. Process until smooth. Use a spatula to transfer to a bowl.
  3. Place in refrigerator for at least two hours. Flavor improves upon refrigeration and consistency becomes denser. I like to even place it in the freezer 20-30 minutes before serving.
  4. Top with sliced fruit and serve.

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  • Reply
    March 2, 2016 at 9:38 am

    Gorgeous photos! My sister makes a version of this in pie form- a recipe she got from Alton Brown several years ago. I like your suggestion of placing it in the freezer for a bit before serving. Chocolate always wins in my book:)

  • Reply
    Sarah | Well and Full
    March 2, 2016 at 5:52 pm

    This mousse looks so creamy and chocolatey and delicious!! 😀

  • Reply
    March 4, 2016 at 10:01 pm

    Everything about this mousse is amazing! Love the tofu base, love that there is no refined sugars, and especially love the coffee!!

  • Reply
    March 12, 2016 at 1:14 pm

    Made this today and is it ever good! An easy recipe that tastes like you worked really hard.

  • Reply
    Kiran | HappyGut
    March 18, 2016 at 2:55 pm

    This looks amazing! I make my mousse with avocado but will have to try this version next time – thank you!

  • Reply
    Tiffany @ A Kitchen Fable
    March 28, 2016 at 9:18 pm

    Wow! I’m in awe. This looks like smooth ice cream! I would have never guessed there was tofu in it. Need to try this asap!

  • Reply
    Klaire Frey
    May 28, 2017 at 10:43 pm

    I’ve made this mousse a handful of times now, amd it always turns out stunning! What a winner for a healthier dessert option.

    • Reply
      Grace Dickinson
      May 31, 2017 at 1:57 pm

      Yes, right?! Can’t even taste the tofu.

    Leave a Reply to Grace Dickinson Cancel Reply