Indulgent, silky, and deeply chocolatey, this vegan chocolate mousse is a decadent dessert made without any dairy or eggs. Using rich dark chocolate and naturally creamy ingredients like coconut cream or aquafaba, it delivers a luxuriously smooth texture with a light, airy finish. Perfect for dinner parties or an elegant treat at home, this plant-based mousse proves that dessert can be both satisfying and cruelty-free.
Ingredients
- Tofu 1 box, extra firm
- Vegan Chocolate 1 bag
- Cocoa Powder 2 tbsp, unsweetened
- Cocoa Powder 1 tbsp, raw
- Coconut milk 1 can
- Maple Syrup 1/3 c
- Coconut oilb 2 tbsp
- Vanilla Extract 3 tbsp
Instructions
Steps:
- Put tofu into a food processor add a pin of sea salt and blend, then add maple syrup, coconut milk, vanilla extract, cocoa and cacao powder and blend again.
- Meanwhile, melt the chocolate chips and coconut oil in a double boiler. Add to tofu mixture the melted chocolate chips and coconut oil and thoroughly blend.
- Then transfer the mixture to a large bowl, using a spatula to scrap out all of the mixture. Now using a hand mixer whip for 3-5 minutes at high speed—this will lighten and more add air. Using a large spoon—spoon into serving cups or crystal shallow champagne glasses and refrigerate till cold about 1-2 hours.
- Optionally you could serve with a dollop of vegan whipped cream on the top. It’s rich and makes about 12-15 servings depending on size of serving cup.
