Easy Vegan Chocolate Mousse
This easy vegan chocolate mousse made with silken tofu is the perfect guilt-free indulgence. With just 6 simple ingredients and a blender, this rich and creamy plant-based chocolate mousse comes together in minutes. Perfect for Valentine’s Day, dinner parties, or an easy weeknight treat, this healthy chocolate mousse will please vegans and non-vegans alike.
Equipment
- measuring cups and spoons
- small microwave-safe bowl
- high-speed blender
- spoon
- small dessert glasses or ramekins
Ingredients
- ¼ cup nondairy dark chocolate chips
- 1 (16-ounce) package silken tofu drained but not pressed
- 2 tablespoons maple syrup
- 2 tablespoons cocoa powder
- 2 tablespoons creamy peanut butter (optional)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Optional Garnishes
- fresh raspberries
- coconut whipped cream
- cacao nibs
Instructions
- Melt the chocolate: In a microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between each, until melted and smooth.
- Add ingredients: Add the melted chocolate, silken tofu, maple syrup, cocoa powder, vanilla, salt, and optional peanut butter to a high-speed blender.
- Blend: Blend until smooth and creamy.
- Serve Spoon into small dessert glasses or ramekins. Refrigerate for at least 1 hour to thicken. Garnish with fresh raspberries, coconut whipped cream, and/or cacao nibs and serve chilled.
Notes
- Store vegan chocolate mousse in an airtight container and enjoy within 2 to 3 days. Freezing is not recommended, as it can change the texture.