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This Silken Tofu Chocolate Mousse is equally as decadent and velvety smooth as the classic French Mousse au Chocolat, yet made with healthy plant-based ingredients. Serve with a generous dollop of our Coconut Whipped Cream, and dig in. All you need is 5 ingredients and a chocolate craving!
If you love our Easy 3-Ingredient Vegan Chocolate Mousse made with Medjool dates, you are going to LOVE this Silken Tofu Chocolate Mousse. It’s naturally high in protein, gluten-free, oil-free, made with simple ingredients, and rivals the classic, decadent dessert.
Traditional chocolate mousse is typically made with ingredients like egg whites, heavy cream, egg yolks, dairy butter, and whipped cream. Of course, these aren’t vegan-friendly, but with a bit of testing, we’ve developed a dairy-free chocolate mousse recipe that is undetectably vegan and so much easier to make!
Ingredients You’ll Need (+ substitutions!)
- Silken tofu: Silken tofu can be purchased in the refrigerated section at the grocery store, but it is also often stocked at room temperature by brands like Mori-Nu. Any variety of silken tofu will work, but please do not use firmer tofu, such as extra firm tofu. This variety will be way too thick and taste strongly of tofu.
- Vegan chocolate: Either dark chocolate chips or a chopped chocolate bar will work well, so use what you have! If you can’t find chocolate made without milk in stores near you, give our homemade chocolate bar recipe a try! As a last resort, you can substitute 4 total tablespoons (24 grams) of cocoa powder and 2 additional tablespoons of maple syrup. The result is more runny, similar to a vegan chocolate pudding, but still delicious!
- Maple syrup: We love the deep caramel notes in maple syrup, but any liquid sweetener of choice will work. Try brown rice syrup, agave syrup, or even simple syrup in a pinch!
- Cocoa powder: Adds additional rich chocolate flavor as well as a boost of antioxidants! Make sure to use unsweetened cocoa powder or cacao powder. There should be no added sugar.
- Vanilla extract: Adds additional sweetness and depth of flavor.
- Salt: Necessary in most baked goods to balance the sweetness! Trust us, you won’t want to skip it.
- Instant espresso powder: This is optional, but it helps enhance the chocolatey flavor and takes it to the next level.
Equipment Needed
How to Make Silken Tofu Chocolate Mousse
- Melt the chocolate. Microwave the chopped vegan chocolate in 30 second intervals or melt using a double boiler in a heat-proof bowl. Once melted, set aside to cool slightly.
- Blend the mousse ingredients until smooth. To a food processor bowl, add the drained silken tofu, maple syrup, cocoa powder, vanilla, sea salt, and espresso powder (if using). Process until completely smooth. Add in the melted chocolate and blend again until smooth and a velvety texture.
- Chill in the refrigerator. Transfer the chocolate tofu mousse mixture to serving glasses or ramekins and place in the refrigerator for at least 1 hour, or until thickened to your desired consistency.
- Serve. Top your creamy chocolate mousse with our coconut whipped cream, chocolate shavings, fresh berries like fresh raspberries or strawberries and enjoy immediately!
Storage and Prep Ahead Instructions
This homemade vegan chocolate mousse will keep for up 4 days. If you are serving this dessert recipe for a dinner party or holiday gathering and want to prep ahead, feel free to make this mousse up to 24 hours in advance and chill in an airtight container overnight. When ready to serve, spoon the tofu mousse between glasses or ramekins and enjoy!
Recipe FAQs
Silken tofu and soft tofu are both soft forms of tofu that are high in water content, but they are two separate things. Soft tofu is slightly firmer than silken tofu. The consistency of silken tofu is more custard like and is the softest form of tofu you can buy. For best results, look for silken tofu! If your local grocery store has tofu, they should have the silken tofu variety.
As mentioned, silken tofu is similar to a custard consistency and works well in many recipes such as creamy dip recipes such as Vegan Buffalo Chicken Dip or tofu sour cream, or vegan mayonnaise. Check out these Silken Tofu Ideas by Bon Appétit.
Absolutely! All tofu is safe to eat raw, including silken tofu. This vegan chocolate treat is completely no-bake and is safe to eat.
Yes, this recipe will work in a high speed blender, but it is important to note that you may need to double or triple the recipe to make it blend properly, especially if you have a wide based blender canister.
More Vegan Chocolate Treats You May Enjoy:
- Dark Chocolate Vegan Truffles
- Easy 3-Ingredient Vegan Chocolate Mousse
- Chocolate Soufflé Cake
- Vegan Chocolate Fudge (3-Ingredients)
- Healthy Mini Chocolate Cake Recipe
- Easy Chocolate Covered Strawberries
Silken Tofu Chocolate Mousse Recipe
- Total Time: 1 hour 7 minutes
- Yield: 6-8 servings
Description
This Silken Tofu Chocolate Mousse is equally as decadent and velvety smooth as the classic French Mousse au Chocolat, yet made with healthy plant-based ingredients. Serve with a generous dollop of our Coconut Whipped Cream and dig in. All you need is 5 ingredients and a chocolate craving!
Ingredients
- 16 oz silken tofu
- 4 oz vegan chocolate
- 2 tablespoons maple syrup
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla
- Pinch of salt
- ½ teaspoon instant espresso powder (optional)
Instructions
- If using refrigerated silken tofu, bring your tofu to room temperature before continuing.
- Melt the chocolate by microwaving it in 30-second intervals or by heating it over a double boiler in a heat-proof bowl. Once melted, set the chocolate aside to cool slightly.
- Add the drained silken tofu, maple syrup, cocoa powder, vanilla, salt, and espresso powder (if using) to a food processor. Blend until smooth. Add the melted chocolate and blend again until smooth and well combined.
- Transfer to glasses or ramekins and place in the fridge to set for at least one hour.
- Top with vegan whipped cream, and enjoy!
Notes
- It’s important to make sure your blended tofu mixture isn’t too cold, and your melted chocolate isn’t too hot before combining the two. If the temperature difference is too great, the chocolate will set, and the mousse will be grainy.
- Prep Time: 1 hour 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
This recipe is fantastic! I’ve printed it for my permanent collection. I subbed agave nectar for the maple syrup because I prefer the taste, and used the optional espresso powder. My silken tofu packages were 10 oz each, so I made 1.25X the recipe with 20oz tofu. I used my Vitamix which produced an incredibly silky result (using a spatula to coax the edges inward to encourage churning). Before chilling it reminded my husband and me of the Jello chocolate pudding cups we had as kids. After chilling it was thick, creamy, decadent and VERY chocolatey.
Very simple to make and came out great! Even better when left in fridge overnight.
Just made it as I was having a strong chocolate craving & added 1/4 c of peanut butter along with the choc to melt. It is DELICIOUS!!!!! I have dessert now for several days!!!!!!!!!! Terrific recipe!
Thanks so much! It was really delicious. I’ve been having this for breakfast with PB, chopped nuts and fruit.
I adjusted the recipe using 1/2 a bar of dark choc , as I find it’s too rich with any more. Also cacao powder instead of cocoa powder BC it has lots of great nutrients!
Easy, dairy and egg free breakfast option!
Silken tofu chocolate mousse is outstanding. Thank you
I have made this four or five times now and it is great! No changes to the recipe…. though as I type this I realized I forgot the pinch of salt this time! Shoot!
This was so simple and yet so tasty! I wouldn’t change a thing! It was quick to make and quick to chill and had the perfect consistency! Thank you, Jasmine & Chris!
Nice and easy recipe! With dark chocolate it’s even better!
This was soooo good! The perfect dessert.
Delicious! Easy to make and satisfies the sweet tooth.
Love this. Came together super quick. The chocolate masks the tofu taste.
So good! Left out the espresso (didn’t have any) and used 1 tablespoon of almond butter! So goooood
This was awesome! My husband, who refuses to try tofu on principle, enjoyed it. When I told him it was tofu he was stunned. 😁
This was so delicious my husband was trying to scrape every drop out of his dish. Thank you for sharing this recipe with us
Um, wow … this is delicious … and so easy. I used dark chocolate which is a bit harder to melt so added a tsp coconut oil. SO SO GOOD.