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This chocolate mousse is thick, rich, and velvety. The recipe uses silken tofu, which is a stellar ingredient in desserts as it gives a creamy and luscious texture. Its mild flavour also allows for other ingredients to shine—in this recipe, chocolate! This is one of my husband, Mitch’s, all-time favourite desserts and one that convinced him, in those early transition days, that we could still enjoy our favourite recipes on a plant-based diet.

Mousse au Chocolat [Vegan]

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Ingredients You Need for Mousse au Chocolat [Vegan]

  • 2 bars (7 ounces/200 g each), 70% dark chocolate, broken into chunks
  • 1 teaspoon coconut oil
  • 2 blocks (12 ounces/340 g each) silken tofu
  • 1/4 cup + 2 tablespoons pure maple syrup
  • 1/4 cup cocoa powder
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 4 to 6 tablespoons unsweetened almond milk, more as needed
  • Flaky sea salt, for sprinkling

How to Prepare Mousse au Chocolat [Vegan]

  1. In a small saucepan, bring 2 inches of water to a low simmer over low heat. Place a small heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the water. Add the dark chocolate and coconut oil and melt the chocolate, stirring often, until completely smooth. Keep over low heat until ready to use. (Alternatively, you can melt the chocolate in the microwave in 30-second intervals. Optional to reserve a chunk of the chocolate and cut it into 1 to 2 tablespoons of fine shavings for garnish.) Transfer the silken tofu to a nut milk bag (or a thin kitchen towel, gathering the corners to form a small sack). Squeeze the bag with your hands to remove most of the water. (You should not have to squeeze too hard to release the water. Once it becomes difficult to squeeze, you can stop.)
  2. Transfer the squeezed tofu to a food processor. Add the maple syrup, cocoa powder, vanilla extract, salt, and the melted chocolate. Pour in 4 tablespoons of the almond milk and blend together until smooth. Add more almond milk, a little at a time, if the consistency is too thick. It should be puddingy. It will thicken slightly as it chills.
  3. Scoop the mousse into a medium bowl and cover with reusable wrap. Chill in the refrigerator for at least 2 hours. To serve, scoop into small bowls or glass cups and sprinkle with flaky sea salt and reserved chocolate shavings, if desired.
$2.99
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    About The Author

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    Hannah Sunderani

    See My Recipes

    While living in France, Hannah pursued her passion for vegan cooking. Inspired by the food, culture, and burgeoning plant-based scene, her blog, Two Spoons, was born. In her debut cookbook, Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion including:

    Breakfast and Brunch: Classic Flaky Croissants, Buttery Brioche, Buckwheat Crepes with Cashew Cream Cheese and Greens
    Milks and other Drinks: Golden Turmeric Latte, Chocolat Chaud, Wally’s Chocolate Coffee Freakshake
    Sweet Treats, Cakes, and Bites: Sweet Sablés, Cannelés, Chocolate Almond Torte
    Appetizers and Nibbles: Herb and Garlic Cheese, Luxurious Baked Brie, Crispy Baked Frites, Super-Seedy Crackers
    Soups and Salads: Hearty Moroccan Lentil Soup, Chickpea Salad Niçoise, French Lentil and Walnut Soup
    Entrées: Mushroom Bourguignon with Buttery Mashed Potatoes, Summer Rainbow Ratatouille, Balsamic Mushroom Risotto
    Darling Desserts: Pear Tarte Tatin, Sweet Cherry Frangipane Tart, Kryptonite Chocolate Lava Cakes

    The Two Spoons Cookbook is a show-stopping blend of traditional recipes and trendy plant-based creations that reflect Hannah’s journey as a plant-based foodie in France, including everyday recipes that have made her blog so widely followed. The book also features menu ideas to create brunches, sweet assortments for an afternoon tea party, memorable dinners, and unforgettable charcuterie boards with colourful dips, spreads, finger foods, and fauxmages that all eaters will adore. Whether you are vegan or simply trying to incorporate more plants into your diet, this is a must-have cookbook from a rising food star in the plant-based community.

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